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

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.