Yogurt and Cucumber Dip

Name: Yogurt and Cucumber Dip
Prep time: 380 min
Cook time: 20 min
Yield: 6
Cuisine: Griega
Ingredients: 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

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

Published: 13-12-2009

Preparation

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.