How to Make Cucumber Yogurt Dip Free Recipe by Kristin Omdahl
I love tzadziki yogurt dip! It’s a traditional Greek dip that uses fresh dill, though, and I don’t care for dill. I also love labane, a Middle Eastern strained, thickened yogurt dip. This is my own recipe, combining what I love from each.
Cucumber Yogurt Dip:
4 cups plain Greek yogurt
3 English cucumbers, peeled, seeded and finely chopped
3 cloves minced garlic
1/2 bunch cilantro, chopped
1/2 bunch parsley, chopped
1 bunch green onions, chopped
Juice of 1 to 2 lemons, depending on taste
Himalayan pink salt to taste (approx 1tsp)
Into a food processor, add all of the yogurt and garlic, and add 3/4 of the rest of the veggies, reserving the rest. Pulse until blended together. Add lemon and salt. Pulse once more.
In a large mixing bowl, combine yogurt dip with remaining chopped veggies. Taste. Adjust for lemon and salt if necessary.
Place a colander in a large mixing bowl. Layer with paper towels. Pour yogurt dip over the paper towels. Leave for an hour to strain and thicken.
Place yogurt dip into a covered container and refrigerate at least an hour before serving.
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