Cucumber Yogurt Dip

Recipe Ingredients

2		Plain yogurt - (8 oz ea)
1 lb	454g / 16oz	Cucumber - peeled, seeded,
		And chopped fine
2 teaspoons	10ml	Finely-chopped fresh dill - plus
		Dill sprigs - for garnish
3		Garlic cloves - minced
1 tablespoon	15ml	Extra-virgin olive oil
1 tablespoon	15ml	Fresh lemon juice
		Salt - to taste
		Pita loaves - cut into wedges,
		As an accompaniment

Recipe Instructions

Drain the yogurt in a fine sieve set over a bowl, covered and chilled, for 6 hours.

In a bowl stir together the drained yogurt, the cucumbers, squeezed dry between paper towels, the chopped dill, the garlic, the oil, the lemon juice, and salt to taste. Let the dip stand, covered and chilled, for at least 2 hours and up to 8 hours to allow the flavors to develop.

Stir the dip, garnish it with the dill sprigs, and serve it with the pita wedges.

This recipe yields about 2 cups.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9307) - from the TV FOOD - NETWORK

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