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From Dorothy McNett's recipes at www.dorothymcnett.com. If using a Greek yogurt that has already been strained, just go ahead and use it without straining it again.
1 cup plain natural Greek yogurt
At least 1 hour before making, place yogurt into a cheesecloth lined colander, or use a yogurt strainer. Allow yogurt to drain, discarding the liquids. In processor, finely dice the cucumber, and then add remaining ingredients. Blend well. Garnish with a drizzle of olive oil and fresh mint. Serve with sautéed vegetables or lamb. Also great as a cracker or bread spread.
Recipe created 1995-06-03.