Thursday, July 12, 2007

Greek Cucumber Dip

Kathy brought over some cucumbers from Ziggy's garden. Combined the cukes with fresh tomatoes and scallions that we purchased at Sauder's this afternoon.

Joan served them at dinner with this dip submitted to the Post-Standard by registered dietitian Jackie Newgent.

1 cup fat-free yogurt or yogurt cheese (see note)

1/2 cup finely diced English (hothouse) cucumber with skin

2 tablespoons minced green onion (scallion)

1 large clove garlic, minced

1 tablespoon minced fresh dill or mint

1 tablespoon extra virgin olive oil

2 teaspoons fresh lemon juice

1/4 teaspoon sea salt, or to taste

Stir all ingredients together in a medium bowl. Serve on a platter with sliced tomatoes and cucumbers that have been sprinkled with feta cheese.

Note: To make fat-free "yogurt cheese," line a mesh strainer with a double layer of plain paper towels or with cheesecloth. Place 2 cups fat-free plain yogurt in the strainer. Place the strainer over a bowl and allow it to drain; refrigerate for at least 4 hours. Makes about (1 1/4 cups) yogurt cheese.

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