Ingredients :
- Half of one large English cucumber, coarse lay chopped (approximately 1 1/4 c)
- 1 tsp salt
- 1 garlic clove, minced
- 2 tbsp fresh lemon juice
- 1 tsp fresh dill
- 1 tsp fresh mint
- to taste Freshly ground black pepper,
- 1 1/2 c Greek yogurt, plain
Method :
- Place the cucumber in a colander set over a bowl, sprinkle with salt and cover with a small plate weighted with a heavy coffee mug. Let sit for 30 minutes; this allows the cucumber to release some liquid, which will keep the dip from becoming runny.
- Toss the drained cucumber quickly in a paper towel to further dry it. Place the cucumber in a food processor with the garlic, lemon juice, dill, mint and a few grinds of black pepper. Pulse quickly until you have a consistent blend that retains distinct pieces of cucumber.
- Transfer to a bowl and stir in the yogurt. Season to taste with salt and more pepper.
- Cover and refrigerate for at least 2 hours before serving to allow the flavours to develop.
- Serve with carrot or celery sticks, or endive. (Keeps well for a few days in the fridge. Drain off any excess liquid that accumulates and stir well before serving.) 43 calories/serving; GL=1, Glycals=0
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