Ingredients
two 8-ounce containers plain yogurt
1
pound cucumber, peeled, seeded, and chopped fine
2
tsp finely chopped fresh dill plus dill sprigs for garnish
1
tbsp extra-virgin olive oil
pita loaves, cut into wedges, as an accompaniment
Directions
1.
Let the yogurt drain in a fine sieve set over a bowl, covered and chilled, for 6 hours. Pour the liquid from the bowl and in the bowl stir together the drained yogurt, the cucumbers, squeezed dry between paper towels, the chopped dill, the garlic, the oil, the lemon juice, and salt to taste. Let the dip stand, covered and chilled, for at least 2 hours and up to 8 hours to allow the flavors to develop. Stir the dip, garnish it with the dill sprigs, and serve it with the pita wedges.
Las-Vegas Restaurants
