Yummy Dip and SB legit too!

[Guest guest]

Mediterranean dip usually served with pita bread wedges but can also

be used for condiment to grilled lamb, beef, chicken, fish or veggie

dip.Yogurt used here is the natural kind that does not contain

stabilizers often found in the " stirred " yogurts. If you don't use

the right " natural " yogurt it will not make the yogurt cheese.

Here's the recipe:

2 cups(500ml)yogurt

1/14/cups finely chopped seeded English cucumber

3/4 tsp.salt

2 cloves garlic finely chopped

1 tbsp.(15ml) fresh lemon juice

1/4 tsp.(1ml)dill weed

1/4 tsp.(1ml)salt

Spoon yogurt into coffee filter-lined sieve set over a bowl. Cover

with plastic wrap and refridgerate. Allow yogurt to drain for 30

mins to 2 hours. Discard liquid that collects in bowl. Meanwhile,

combine cucumber and 3/4 tsp salt in a sieve set over another bowl.

Allow cucumber to drain for 30 mins. Discard liquid that collects in

that bowl. Spoon drained cucumber onto serveral layers of paper

towelling. Cover with more paper towelling and press firmly to

remove any excess moisture. Combine drained yogurt drained cucumbers

garlic, lemon juice, dill weed and 1/4 tsp. salt. Cover and

refridgerate for at least 1 hour or up to 2 days. Stir before using.

Use as a sauce for beef, pork, lamb, chicken, or fish. Makes 2 cups.

(Draining time will depend on brand of yogurt but do NOT use yogurt

containing stabilizers or preservatives)

Happy Dipping!!