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Tipi Creek Farm
Serve this dip with pita bread for a scrumptious and nutritious snack. Forget about the low-fat or no fat yogurt for this recipe it will not thicken properly. Another reason to look forward to the abundance of cucumbers in August.
4 cups Balkan-style plain yogurt
2 cloves garlic, minced
1 tbsp. fresh mint or fresh dill
1 tbsp. extra-virgin olive oil
1/2 tsp. salt
2 or 3 farm fresh cucumbers, grated and juice squeezed out
In refrigerator, drain yogurt through cheesecloth lined sieve set over bowl until thick enough to mound on spoon, about 2 hours. Mix in garlic, mint or dill, oil, salt and grated cucumber. Let sit in fridge about 1 hour to mix flavors. Serve with pita bread pieces.
Makes about 2 cups.
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