Greek Style Cucumber And Yogurt Dip With Dill Recipes

CUCUMBER DILL GREEK YOGURT DIP

Steps:

• Peel, grate, and drain cucumber. I drain my grated cucumber by placing it in a wire mesh strainer over a bowl. Use the back of a large spoon to push the water out of the cucumber until you can no longer squeeze any more liquid out.
• In a medium bowl, combine drained, grated cucumber with yogurt.
• Stir in dill, lemon juice, and salt. Mix well.
• Allow dip to sit in refrigerator for a few hours before serving.

GREEK YOGURT-CUCUMBER SAUCE - GERMAN TSATSIKI

Steps:

• If you do not have Greek yogurt (very thick yogurt), line a colander with paper towels and place plain yogurt into it. Cover with more paper towels to drain excess liquid for 15 minutes or longer.
• Shred half a cucumber, place in a colander, sprinkle with 1/2 teaspoon salt or to taste and let sit for 15 minutes. Press excess liquid out.
• In a small bowl, mix together 1 cup Greek yogurt or yogurt cheese, shredded and pressed cucumber, 2 minced cloves garlic, 1 teaspoon lemon juice and 2 teaspoons olive oil. Refrigerate until ready to serve. The longer it sits, the more the garlic melds with the other ingredients. If the sauce looks runny, stir the liquid back in.
• The German presentation is to garnish with sprigs of fresh dill or chopped fresh dill or drizzle with a little extra-virgin olive oil over the dish.

GREEK-STYLE CUCUMBER AND YOGURT DIP WITH DILL

Steps:

• Line sieve with cheesecloth and place over medium bowl. Place yogurt in sieve. Cover with plastic wrap and allow to drain in refrigerator overnight.
• Mix cucumber and 1 tablespoon salt in small bowl; cover and chill 3 hours.
• Transfer drained yogurt to another bowl. Mix in sour cream, lemon juice, dill and garlic. Squeeze out as much excess liquid as possible from cucumber. Stir cucumber into yogurt. Season with pepper. Cover; chill at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
• Preheat oven to 400°F. Place pita wedges on baking sheets. Brush with olive oil. Bake until crisp, about 10 minutes. Cool. (Can be made 1 day ahead. Store pita airtight at room temperature.) Serve cucumber dip with baked pita wedges.

CUCUMBER-DILL YOGURT DIP

Steps:

• In a medium bowl, mix together yogurt, cucumber, dill, coriander, red pepper flakes, vinegar, and salt until evenly combined. Season well with freshly ground black pepper, taste, and adjust seasoning, as needed. Serve with an assortment of vegetables for dipping.