 Cucumber Yogurt Dip
Makes about 2 cups
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Ingredients
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2
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(8-ounce) containers plain yogurt, without gelatin
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1
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large cucumber, peeled
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2
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tablespoons FILIPPO BERIO® Olive Oil
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1
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tablespoon white vinegar
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2
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cloves garlic, minced
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Salt and white pepper
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Line large plastic colander or sieve with large piece of double thickness cheesecloth or large coffee filter. Place colander over deep bowl. Spoon yogurt into colander; cover with waxed paper. Refrigerate until liquid no longer drains from yogurt, about 24 hours. Remove yogurt; place in medium bowl. Discard liquid. Cut cucumber into quarters; remove seeds. Finely chop cucumber; drain on paper towels. Stir cucumber, olive oil, vinegar and garlic into yogurt. Season to taste with salt and pepper. Cover; refrigerate at least 1 hour before serving.
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© Filippo Berio® Olive Oil
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Printed
from fbnr.com
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