Cucumbers in Yogurt with Garlic and Dill
This is a nice savory dip, especially enjoyed by older adults.
2 cups plain whole milk yogurt (14 to 16 oz; preferably Greek)
1 cucumber, peeled, halved lengthwise, and cored
1/2 teaspoon kosher salt
2 medium garlic cloves, minced
1 tbs. dill, minced
• If using a regular supermarket brand of yogurt (not Greek), drain in a paper-towel-lined sieve set over a bowl 1 hour.
• Discard liquid.
• While yogurt drains, cut cucumber into 1/2-inch cubes.
• Transfer to another sieve set over a bowl and toss with 1 teaspoon kosher salt, and then drain 1 hour.
• Rinse cucumber and pat dry.
• Mash garlic to a paste with the 1/2 teaspoon kosher salt using a large heavy knife.
• Stir together yogurt, cucumbers, dill, garlic paste, and salt to taste in a bowl.
Cooks’ note:
• Cucumbers in yogurt can be made 2 hours ahead and chilled, covered.
• Bring to room temperature before serving.
Yield: 4 servings
Comments
Got something to say?