Chef Ina Garten
This rich yogurt side dish is wonderful by itself with some warm pita or naan bread, as an accompaniment to spicy foods, kabobs, or even as a dip for crudite. You can't go wrong with a recipe from Ina Garten!
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 Seedless Lemon freshly squeezed (about 2 Lemons)
2 tablespoons Olive Oil
1 tablespoon Peeled Garlic(about 2 cloves)
1 tablespoon Dill minced
1/4 teaspoon Fresh Ground Pepper
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.