| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces, Appetizers |
4 |
Cups |
INGREDIENTS
| 4 |
c |
Fresh yogurt, unflavored |
| 1 |
md |
Cucumber, peeled and coarsely grated |
| 4 |
|
Cloves garlic, crushed |
| 2 |
tb |
Olive oil |
| 1/2 |
ts |
Dried dillweed |
|
|
Salt & freshly ground black pepper to taste |
|
|
Additional olive oil for garnish |
INSTRUCTIONS
Place a piece of cheesecloth in a colander and pour in
the yogurt. Allow the yogurt to drain for several
hours. Place the grated cucumber in another colander
and allow to drain for 2 hours.
Mix together all ingredients exept the additional
olive oil and chill. Place in serving dishes and
drizzle additional olive oil on top. Serve as a spread
for bread or as a dip for vegetables. This is
generally served as a first course. Note: Store this
dish covered in the refrigerator and it will keep well
for 2 or 3 days.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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