Recipe by S.Millar
"A Greek dip with a pungent garlic flavor. Good served with hot pita bread triangles. Chill for at least 30 minutes before serving to develop the flavor. If you prefer, use parsley in place of the mint."
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garlic, finely chopped
chopped fresh mint leaves
The tip one of the reviewers stated on being watery had me grate and lightly salt the cucumbers before using. After 30 minutes wrap in a paper or regular towel and squeeze out the excess water. This worked really well - just remember not to add the salt as stated in the recipe after pre salting the cukes.
Perhaps it is runny because regular plain yogurt was used instead of the much thicker Greek strained yogurt? I used Greek and had no problems at all.
Where I live there is this delicious Greek restaurant that is famous for this dip. They serve it with hot pita bread and feta cheese and it is excellent. This stuff tasted just like it, took me ten minutes to throw together, and kids don't even realize that their eating cucumber, onion and garlic. I used parsley instead of mint. This is a keeper!
This is exactly like a recipe i've been using for years. There's no need to add oil like i read in other recipes. I changed it a little bit, i add 1/2 teaspoon dried dill and 1/2 teaspoon mustard. I also prefer to crush the garlic instead of using it chopped (don't like to find bits of garlic), and better wait till the cucumber is completely dry if you don't want your sauce to be runny. What i do is to grate the cucumber the day before and allow to drain in paper towels overnight. This is good for döner kebabs, sis kebabs, mashed potatoes, salads, as a veggie dip,.....
I took a tip from another reviewer which actually works anytime you don't want watery cucmbers. After you chop or grate the cucumber add salt to them and then let them rest on papertowels to get the water out. You can even give them a good squeeze if you don't do that the yogurt or sourcream will be runny. I used 1 tsp. of dill weed instead of mint and served this with Souvlaki. We loved it.
seeded the cuke and threw it into the food processor. Placed salted cuke in a collander and weighted it down for about 1 hour to leech the juice out. This came together nicely. Added just a touch more salt and a squirt of lemon juice. Only had dried mint and used 1/2 tsp. Let it sit for a while for the flavors to come together. It was not 'soupy'. Served this with 'gyro burgers' for a nice complete meal. I like this recipe because it makes enough without a ton of leftover to get pushed to the back of the fridge. thanks for the nice recipe.
Great recipe! I prefer mine more plain and I just use Greek Plain Yogurt from Trader Joes and cucumber and a dash of dill. I also eat this with Naan Indian Bread which tastes like pita bread. I can't get enough of this lately........I also shred my cucumber ahead of time to reduce the water. Using thr greek yogurt helps because it is more thick too.
It turned out quite good! (The only suggestion I might make would be to add a little bit of all-purpose flour to the finished product. I found it to be very watery once the cucumber was added - the flour helped to thicken it up a little.)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 9
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