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CATEGORY CUISINE TAG YIELD
1 Servings

INGREDIENTS

500 g Container plain yogurt
2 Cloves garlic, finely
chopped
2 T Olive oil
1 T White vinegar
Salt and white pepper

INSTRUCTIONS

Line sieve or strainer with coffee filter or double thickness of
cheescloth and place over bowl. Spoon in yogurt, cover and let drain
in refrigerator overnight. Peel, seed and grate or finely chop
cucumber. Squeeze out excess moisture. Combine drained yogurt,
cucumber, garlic, oil and vinegar. Add salt and pepper to taste.
Refigerate at least an hour to allow flavours to blend. (I always  make
a day ahead). Makes about 2 cups - it's addictive!! Serve with  pita
bread or crackers.  Posted to FOODWINE Digest 07 Mar 97 by Pat Belanger
<nomad@NETROVER.COM> on Mar 8, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 640
Calories From Fat: 322
Total Fat: 36.7g
Cholesterol: 30mg
Sodium: 1060.1mg
Potassium: 1873.7mg
Carbohydrates: 48.6g
Fiber: 8.3g
Sugar: 36.4g
Protein: 35.5g


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