- 1 (32 ounce) container plain yogurt
- 2 cucumbers
- 1 medium head garlic
- 1/4 cup extra virgin olive oil
- 3 tablespoons lemon juice
- 1 teaspoon chopped fresh dill weed
- salt and pepper to taste
- Place the yogurt in a large square of double cheesecloth. Tie the cheesecloth at the top and let any excess liquid drain for about 4 hours.
- Peel cucumbers; remove seeds with a spoon. Shred the cucumbers, then squeeze to drain excess liquid.
- Peel and mince garlic.
- In a medium-sized bowl, whisk together the olive oil, lemon juice, dill, salt and pepper. Add yogurt, cucumbers and garlic and stir until evenly combined. Refrigerate until ready to use.
07/27/2019
recipepes.com
tzatziki v, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
