Posted On December 28, 2010

Filed under Savoury

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4 cups fresh yogurt unflavoured

4 cloves garlic, crushed

2 tablespoons of olive oil

½ teaspoon dried dill weed

salt and freshly ground pepper to taste

Additional olive oil for garnish

1 medium cucumber, peeled and coarsely grated

Place a piece of cheesecloth in a colander and drain the yogurt for several hours. The whey can be used in soup or in baking. Place the grated cucumber in another colander and drain for 2 hours. Mix all ingredients together except the additional olive oil. Chill for several hours. Place in dishes and drizzle additional olive oil on the top. Serve as a spread for bread or as a dip for vegetables. Store in refrigerator for 2 to 3 days.