First, combine all your ingredients.
3 mini cucumbers, peeled
170g of plain yogurt (eyeballed it - about 1/4 of the container) ** I heard there was greek plain yogurt?
10mL of olive oil
1/4 lemon or lemon juice
1 garlic clove, peeled
dill, gram
s & p, dash!
Optional: mint leaves, onion.
thennnn, toss it in a food blender. Put in a bowl, chill for an hour.
Mine is liquidy and majority of them, well, aren't.
If you don't like it, try this step:
Use a cheese cloth to strain the yogurt over a bowl for 3 to 4 hours, until most of the water has drained.
I usually use mine on fresh veggies or home-made pita chips.
As a quick out the door snack, I grab a piece of bread and just dip it in it.
Another sidenote, it does NOT freeze well.
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