Cucumber and Cilantro Yogurt Dip

1. 1

   Line a fine-mesh strainer with a double thickness of cheesecloth that has been rinsed and squeezed dry.

2. 2

   Pour the yogurt into the strainer and place the strainer over a bowl to catch the liquid.

3. 3

   (Make sure that the bottom of the strainer is high enough so that the liquid wont reach the strainer as it drains.)

4. 4

   Cover with plastic wrap and refrigerate overnight, discarding the liquid.

5. 5

   Mix the grated cucumber, salt, and garlic and place in a strainer over a bowl to catch the juice.

6. 6

   Refrigerate for at least 2 hours or overnight.

7. 7

   Discard the juice.

8. 8

   In a large bowl, combine the drained yogurt, sour cream, lemon juice, cilantro, and pepper.

9. 9

   Squeeze the cucumber dry and add to the yogurt.

10. 10

    Season to taste with more salt and pepper, if desired.

11. 11

    Cover and chill for at least 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.