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Side Dish
Greek
2 - 4 servings
4 hours 30 minutes
0 minutes
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 crudité. 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.
