Recipe from Take-Out Tonight!
- 2 c. yogurt cheese*
- 1 cucumber, peeled, seeded, grated, and squeezed dry
- 2 cloves garlic, minced
- 4 t. olive oil
- 1 T. chopped fresh dill (or 1 t. dried)
- 1 T. lemon juice
- 1/2 t. salt
*to make 2 cups yogurt cheese, spoon 1 quart plain yogurt into a coffee filter- or a cheesecloth-lined strainer; set over a bowl and let stand in refrigerator 2 hours or overnight. Discard the liquid.
Combine all ingredients; mix well.
Makes about 2 cups
Makes about 2 cups
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