- Rating:
- Servings:
- 5 cups
- Difficulty:
- Easy
- Total Time:
- Recipe By:
- Ina Garten
Ingredients
- 4 cups Plain Yogurt
- 2 Hot House Cucumbers unpeeled and seeded
- 2 tablespoons Kosher Salt plus 1 teaspoon
- 1 cup Sour Cream
- 2 tablespoons White Wine Vinegar or Champagne Vinegar
- 1/4 cup Organic Lemon freshly squeezed (about 2 Lemons)
- 2 tablespoons Olive Oil
- 1 tablespoon Minced Garlic (about 2 cloves)
- 1 tablespoon Dill minced
- 1/4 teaspoon Fresh Ground Pepper
Directions
Place the yogurt in a cheesecloth - lined sieve and set it over a bowl.
Grate the cucumber and toss it with 2 tablespoons Salt; place it in another sieve and set it over another bowl. Place both bowls in the refrigerator for 3 - 4 hours so the yogurt and cucumber can drain.
Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumbers as you can and add to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1 teaspoon salt, and pepper.
Serve immediately or let site in the refrigerator for a few hours for the flavors to blend. Serve as a dip with pita bread and assorted crudités
