Category: Greek

1 medium Cucumber, peeled and finely chopped

1/2 pt (1 Cup) thick yogurt (you may want to drain U.S. yogurt in cheesecloth or strainer overnight to achieve the Greek thickness) can also use "blender" sour cream made with cottage cheese

1 tbsp Olive oil

1 tsp Vinegar

1 Clove garlic

1 tsp Chopped dill weed (optional)

Mix together and chill for at least 1 hour. Serve as a dip, with fried fish, or with fried eggplant or fried zucchini. Excellent with crudites. If you run whole thing through blender it makes a delicious cold soup. It is also great as a virtually non-fat salad dressing. From archives of rec.food.recipes



Date: Tue, 31 Jan 1995 08:20:10 GMT



From: trev@wg.icl.co.uk (Trevor Hall)