Feb 20, 2012
This cool, creamy yogurt dip made with cucumber and mint adds an instant hit of flavour to anything you put it on. It's a "must-have" with Stefano's Pork Souvlaki.
2 cups plain yogurt (10%)
1 medium English cucumber
Salt, to taste
2 cloves garlic, minced
1 tbsp. extra virgin olive oil
1 tbsp. chopped mint
Line a medium sieve with cheesecloth or 2 large coffee filters. Place the sieve over a bowl. Add yogurt and let drain in fridge until yogurt is thick, at least 2 hours but up 24 hours.
Peel cucumber. Cut in half and using a spoon, scrap out seeds. Grate cucumber into bowl. Sprinkle with salt. Let stand for 5 to 10 minutes. Squeeze out excess liquid with your hands.
In a bowl, combine grated cucumber, drained yogurt, salt, garlic, olive oil and mint. Taste and adjust for seasoning.
Yield: Makes about 2 cups.