Using a large box grater, grate the cucumber. Sprinkle with salt. Let the cucumber drain (through a fine-mesh sieve placed over a bowl) overnight in the refrigerator. For the yogurt, let the liquid drain (through a sieve into a bowl) overnight in the fridge. Discard the liquid from both. Almost a cup of liquid will drain from the yogurt to make it creamier and thicker.
Stir together the drained yogurt and cucumbers. Add the garlic, oil, vinegar, dill and pepper. Cover, and refrigerate for at least one hour before serving. Use as a dip or sauce for fish, sandwiches or chicken.
Per Serving (2 Tbs):
Calories: 40, Fat: 3 g (1 g Saturated Fat), Cholesterol: 5 mg, Sodium: 85 mg, Carbohydrates: 1 g, Fiber: 0 g, Protein: 2 g.
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Nutritional Information
Per Serving (2 Tbs):
Calories: 40, Fat: 3 g (1 g Saturated Fat), Cholesterol: 5 mg, Sodium: 85 mg, Carbohydrates: 1 g, Fiber: 0 g, Protein: 2 g.
Directions
Using a large box grater, grate the cucumber. Sprinkle with salt. Let the cucumber drain (through a fine-mesh sieve placed over a bowl) overnight in the refrigerator. For the yogurt, let the liquid drain (through a sieve into a bowl) overnight in the fridge. Discard the liquid from both. Almost a cup of liquid will drain from the yogurt to make it creamier and thicker.
Stir together the drained yogurt and cucumbers. Add the garlic, oil, vinegar, dill and pepper. Cover, and refrigerate for at least one hour before serving. Use as a dip or sauce for fish, sandwiches or chicken.