Cucumber Yogurt Dip

Name: Cucumber Yogurt Dip
Yield: 2 c.
Ingredients: 1 large cucumber; salt; 3 clove garlic; 2 c. thick, high-quality, full-fat plain yogurt; 1 tbsp. chopped fresh dill; 3/4 tsp. dried mint; 1 tbsp. olive oil

By Clifford A. WrightPublished: May 12, 2010

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Kana Okada

Yields:

2 c.

Cal/Serv:

Clifford A. Wright, author of The Best Soups in the World, brings us his recipe for a delicious cucumber yogurt dip. Served chilled with pita chips or cut up veggies, this is a fitting recipe for the summer weather.

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Ingredients

1 large cucumber
salt
3 clove garlic
2 cups thick, high-quality, full-fat plain yogurt
1 Tbsp. chopped fresh dill
3/4 tsp. dried mint
1 Tbsp. olive oil

Directions

1. Step 1Place cucumber in a small bowl, sprinkle lightly with salt and toss; let rest 30 minutes. Drain cucumber, squeezing out liquid, and set aside.
2. Step 2In a medium bowl, mash garlic and 1 teaspoon salt into a paste. Add yogurt and mix until smooth. Add reserved cucumber, dill, mint, and oil; stir until mixture reaches consistency of a thick soup.
3. Step 3Chill for 1 hour. Serve cold with pita chips or vegetables.