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Prep time 16 mins
Yield 2 3/4 cups
This refreshing cucumber yogurt dip can be served as part of the traditional Mezze, but it's also perfect as a sauce for poached salmon or other cold seafood. Be sure to look for Greek yogurt. It's thick, rich, and predrained. Plain yogurt can be substituted; see note below.


  • 2 large cucumbers, peeled, seeded, and grated (about 1 1/4 pounds unpeeled)
  • 2 cups Greek yogurt or 4 cups plain yogurt, drained (see note)
  • 2 garlic cloves, minced
  • 3 tablespoons fresh lemon juice
  • 1 1/2 tablespoons chopped fresh dill
  • 1 1/2 tablespoons chopped fresh mint
  • 1/2 teaspoon salt

How to Make It

  1. Press grated cucumber between layers of paper towels to remove excess moisture. Stir together cucumber, yogurt, and remaining ingredients. Cover and refrigerate up to 5 days.

  2. Note: To drain plain yogurt, line a sieve with a double thickness of cheesecloth; set sieve over a bowl. Spoon yogurt into sieve, and let drain in refrigerator at least 3 hours.

Christmas with Southern Living 2007