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Greek Cucumber And Yogurt Dip

world.food's picture
Ingredients
  Plain non-fat yogurt 1 Quart (32 Ounces)
  Seedless cucumber 1 (Hot House)
  Garlic 4 Clove (20 gm), coarsely chopped
  Walnut 1⁄2 Cup (8 tbs), chopped
  Extra virgin olive oil 1⁄2 Cup (8 tbs)
  Scallion 1 , thinly sliced lengthwise (White Only)
  Fresh dill 1⁄4 Cup (4 tbs), chopped
  Coarse salt 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon, coarsely ground
  Pita chips 1⁄2 Cup (8 tbs) (As Desired)
Directions

MAKING
1) Line a strainer with 2 layers of cheese cloth and place it over a bowl.
2) Add the yogurt and with a twistie, close the top of the cheesecloth.
3) Let it drain for 3 hours at room temperature.
4) Peel and cut the cucumber lengthwise into half.
5) Coarsely chop one of the halves.
6) Cut the other into 1/4-inch dice.
7) In a food processor, place the coarsely chopped cucumber, garlic, walnuts, and drained yogurt.
8) Blend until combined, but still a bit chunky.
9) Transfer to a bowl and fold in the olive oil, scallion, dill, salt, and pepper.
10) Now, stir in the diced cucumber.

FINALIZING
11) Chill covered in the refrigerator for 1 hour before serving.

SERVING
12) Serve in a decorative bowl with pita chips to scoop.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Side Dish
Method: 
Blending
Restriction: 
Vegetarian
Ingredient: 
Cucumber
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes

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