Sunday, August 12, 2007
Start this an hour or more before serving.
1/2 a large container of nonfat, plain yogurt (about 1 cup)
1 cucumber, peeled, seeded and shredded
1 clove garlic, pressed through the garlic press or finely diced
Juice of 1 lemon, 1/2 at a time
1-2 tbl olive oil
1 tbl or more dry or fresh dill
1-2 ounces feta cheese (optional)
salt & pepper to taste
An hour or more ahead. Place the yogurt and the cucumber in cheesecloth in a strainer over a bowl and let drain. If you don't have time to do this don't worry about it. It improves the texture, but is not absolutely necessary.
Put the drained yogurt and cucumber into a bowl and add all the remaining ingredients. Taste and add more lemon juice and seasoning to taste.