Saturday, December 20, 2008

Tziki Dip

My sister, Maureen, made this for a family get together and I immediately became a fan. It has such a crisp fresh taste! Make it for your next event and your guests will love it!
Thanx Reen!

1 large container of plain yogurt
1 seedless cucumber, finely minced and well drained
1-3 cloves of garlic, finely minced
drizzle of olive oil
1 tsp. salt
pepper to taste

Put a coffee filter (or cheese cloth) in a colander or a mesh strainer. Empty the container of yogurt into the filter, fold the edges over top of the yogurt, and sit the colander over a large bowl. Place the whole thing in the fridge. Leave it there for at least 8 hrs. Best to leave it there for a day or two.
After the yogurt is completely drained, place it in a mixing bowl along with the cucumber. Then add garlic, olive oil, salt and pepper.
Mix well. Place back in the fridge to let the flavors blend for a while.
Serve cold with toasted pita chips.

Be sure to read your yogurt labels. To get the thickest richest result, make sure you buy a yogurt that has no gelatin in it. It'll still be great no matter what yogurt you buy, but the ones without gelatin work MUCH better. I'm just sayin'. Oh, and by the way, if you want a completely fat free dip, use a nonfat yogurt and omit the drizzle of olive oil! Simple!

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