2 - 4 servings
4 hours 30 minutes
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 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.