I’m posting this recipe for my sister Joan, who has asked for it many times. Today is her birthday and she’s not been having a particularly good day. Joan, if I was in your neck of the woods I would make this for you – and I would use a U-cumber, too. Happy birthday, Joan – here’s hoping your day has improved!
1 16-oz container plain nonfat yogurt
2 small cucumbers, peeled, seeded and finely chopped
2 small garlic gloves, pressed
6 small mint leaves, minced
1/4 tsp salt
1/4 tsp pepper
Garnishes: cuke slices, fresh mint sprigs
Line a mesh strainer with a paper coffee filter. Spoon yogurt into filter and place strainer over a bowl. Cover with plastic wrap and chill for 24 hours.
Spoon yogurt into a bowl, discarding liquid (yogurt will have a thick consistency). Stir in chopped cucumber and next four ingredients. Cover and chill up to three days. Garnish before serving if desired. Nice on crackers, crudites and even grilled chicken.