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This is a staple in Greek cuisine. It is a cool and creamy yogurt based dip that is served as a condiment for meats, vegetable and poultry. It is also a great hors d’oeuvres served with toasted pita wedges
Prep Time: 00:00
Cook Time: 00:00
1 medium cucumber, seeded and peeled
2 tsp sea salt
1 tsp ground black pepper
4 tablespoons cucumber melon white balsamic (if you don’t have this, use red wine vinegar)
3 garlic cloves, mashed
17 oz container plain greek yogurt; whole milk preferably
3 tablespoons extra-virgin, fruity greek olive oil
3 juice of one lemon (about tablespoons)
2 tablespoons fresh dill, chopped
1Grate cucumber coarsely then put in a non-metal bowl with salt and allow to sit for 10 minutes to draw out the water.
2Move to a non-metal strainer (or a strainer lined with cheesecloth) and press hard a few times to squeeze out as much liquid as you can. It's important to remove as much water as you possibly can; keep at it!
3Mince and crush the garlic. This is easiest in a mortar with a little sea salt; crush until you have a paste.
4Put yogurt in a bowl and add garlic, olive oil, balsamic (or red wine vinegar), lemon juice, salt and pepper and dill. Stir to combine.
5Add drained cucumber, mix thoroughly.
6Serve drizzled with olive oil and garnished with more dill.
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