Cucumber Yogurt Dip
- 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.
Cooking Method: No Cook
World Cuisine: American
Product: Olive Oil