I use Greek yogurt. Greek yogurt differs from regular North American yogurt in that Greek yogurt is a blend of cream and milk and it is strained longer than regular yogourt. You will find Greek yogurt creamier and firmer than most yogurts you have tried. It also has a much higher percentage of milk fat compared to regular whole milk yogurts. This results in more calories per serving than the yogourt most of us have on a daily basis but this dip is a treat, not a daily pleasure, so I never feel guilty about indulging in it every now and then.
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2 cups Oikos Plain Greek Yogurt
1 english cucumber, peeled and grated
1 tbsp fresh lemon juice
1 tbsp olive oil
2 bulbs of garlic, roasted
extra oil to roast garlic
Roast garlic and strain cucumbers ahead of time:
Cut 1 cm off the tops off garlic bulbs, removing enough so that the top of each garlic clove is seen.
Place the bulb (cut side up) on a piece of aluminium foil and lightly coat the top with vegetable oil.
Fold the sides of the foil up to prevent the oil from running over, but don’t seal it–leave the top wide open to prevent steaming of the garlic.
Place in a heated oven (375°) for anywhere from 45 to 60 minutes. When done, the heads will be carmelized and soft enough to squish out. The results will be a paste like consistency. Once cooled, squish the contents of the bulbs out into a small bowl.
Note: Cut off any hard bits (too carmelized) on the tops of the roasted garlic.
1. Place grated cucumbers loosely in strainer and sprinkle with salt.
2. Place in fridge for at least 2 hours.
3. Place strained cucumbers on paper towel and pat dry.
Note: If you don't strain them the final dip will end up quite watery.
1. Combine lemon juice, garlic and oil in small dish.
2. In large bowl gently combine juice/oil mix, yogourt, and strained cucumbers.
3. If desired you can also add dill or mint.
Serve with veggies and pita. Enjoy!