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.
Awwww. Tanks. 🙂