Cucumber Yogurt Dip

Prep Time: 10 min
Inactive Time: 23 hr 50 min
Cook Time: N/A
Total Time: 24 hr
Servings: About 1 1/2 Cups
  • 16 oz plain yogurt
  • 1 large cucumber, peeled
  • 2 tbsp Filippo Berio Olive Oil
  • 1 tbsp white vinegar
  • 2 cloves garlic, minced
  • Salt
  • White pepper
      • Line large colander or sieve with double thickness cheesecloth or large coffee filter; place colander over bowl. Spoon yogurt into colander; cover with waxed paper. Refrigerate for 24 hours or until liquid no longer drains from yogurt. Discard liquid; transfer yogurt to bowl.
      • Meanwhile, quarter cucumber; scoop out seeds. Finely chop cucumber; drain on paper towels.
      • Stir cucumber, olive oil, vinegar and garlic into yogurt. Season to taste with salt and pepper. Cover; refrigerate for at least 1 hour before serving.

       

      Tip: Make sure you use plain yogurt made without gelatin for best results.

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    Categories

    Appetizers & Snacks

    Ingredient: Vegetables

    Cooking Method: No Cook

    World Cuisine: American

    Product: Olive Oil

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