Yogurt and Cucumber Dip
A fresh dip made with cucumber, yogurt, cream cheese, lemon, and dill that pairs well with vegetables or pita bread. These types of flavors are characteristic of Greek cuisine. It is a light dip that you can prepare for any occasion.
Reviewed by Editorial Team of Kiwilimón
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2 comentarios
Ingredients
6
Servings
- 2 cups unsweetened natural yoghurt
- 300 grams cucumber
- 1 tablespoon coarse kosher salt
- 2 tablespoons lime juice
- 100 grams cream cheese, Philadelphia
- 2 tablespoons dill, chopped
- 1 clove garlic, shredded
- 1 pinch pepper
Preparation
6h
20 mins
Low
- Cover a colander with cheesecloth and place it over a bowl. Put the yogurt in the colander, cover with plastic, and refrigerate for 6 hours or more to drain the liquid.
- Cut the cucumber in half lengthwise and remove the seeds. Then shred it. Add salt and leave it in the refrigerator for 3 hours.
- I transfer the yogurt, which is now drier, to a bowl and mix it gradually with the cream cheese, then add the lemon, dill, and garlic.
- I squeeze the cucumber with my hands as much as I can to extract all the liquid and add it to the yogurt, then add pepper.
- Refrigerate until ready to serve. It can be served with slices of cucumber and bell peppers of various colors.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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