Yield: 6 servings ( Serving Size: servings )
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  • 1 32 oz. Greek yogurt, strained
  • 1 cucumber
  • 1 tablespoon(s) dill, finely chopped
  • 1/4 teaspoon(s) fresh lemon juice
  • 2-3 clove(s) garlic, minced
  • 1/2 teaspoon(s) plus each, salt & pepper
  • pocketless pita bread, warm for serving
  • 1/4 teaspoon(s) xvoo


  1. * Peel & coarsely grate cucumber & put in sieve or wrap in cheese cloth Squeeze out as much of the water as possible & put into a bowl
  2. * Add yogurt, garlic & dill to cucumber & season with salt & pepper mix well & chill in refrig. for about 2 hrs. before serving.
  3. * To serve, stir cucumber & yogurt dip & transfer to a bowl. Season with salt as desired.
  4. * Accompany with warm pita bread.

  5. Method for strained a large piece of cheesecloth or paper towel in a colander, over a bowl. Place content of one container of plain yogurt into cheesecloth and fold the draped edges over & place in refrigerator for an hour or two, the longer you leave it the thicker it will get. A small plate placed on top of the yogurt will aid in the drainage of the excess water yielded from the yogurt. Add all the remaining ingredient & mix well.

  6. Taste toast add salt as need.
April 2012

This recipe is a personal recipe added by cmvb1679 and has not been tested or endorsed by MyRecipes.

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