This recipe is from Food.com
and also heavy on the garlic, which I love, but if you don't use one or two cloves instead.
It has a creamy clean garlicky taste and works well with spicy foods. I have used it on a spicy rice with peppers stuffed in tortilla (although traditionally pitas are the bread of choice). I also what was left over with a little bit of milk and used it on a salad.
- 1 cup plain fat free Greek yogurt
- 1 medium or 1/2 of a large cucumber
- 3 cloves garlic
- 1 tsp Olive Oil
- 1 tsp Dill
Grate the cucumber and mince the garlic.
Generously saturate with salt I used about 25 shakes to and let set for 10 minutes to draw out the moisture and keeps it from becoming soggy.
Strain the mixture in a a strainer or cheesecloth to get out at much of the moisture as you can.
Put back in a bowl and add the Greek yogurt and the dill, mix thoroughly.
Add pepper (I used 6 turns on the pepper mill) and mix.
If you have leftovers, store in an airtight container in the fridge for 7-10 days.