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Cucumber Yogurt Dip
© William Abranowicz

Cucumber Yogurt Dip

  • SERVINGS: 8
  • MAKE-AHEAD
  • VEGETARIAN

This tzatziki is quite garlicky. For a milder flavor, use only 1 garlic clove.

  1. 1 European cucumber—peeled, halved lengthwise and seeded
  2. 1 cup whole-milk yogurt
  3. 2 garlic cloves, finely grated
  4. 1 tablespoon extra-virgin olive oil
  5. 1/4 teaspoon fresh lemon juice
  6. Salt
  7. Dill sprigs
  8. Cucumber spears, for serving
  1. Coarsely grate the peeled cucumber halves onto a clean kitchen towel. Pat the cucumber in the towel to remove the juices. Transfer the cucumber to a bowl. Stir in the yogurt and garlic, then add the oil and lemon juice. Season with salt. Refrigerate until chilled, at least 1 hour and up to 8 hours. Garnish with dill sprigs and serve with cucumber spears
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