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Cucumber Yogurt Dip

  • Servings: 8

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

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KEY: Spring, Summer, Cocktail Party, Dinner Party, Easter, Graduation Party, Holiday Open House, New Year's Eve, Greek, Mediterranean, Appetizers/starters, Dips & Spreads, Sauces & Condiments, Side Dishes, Make Ahead, No-Cook, Vegetarian, Afternoon Tea

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  • 1 European cucumber—peeled, halved lengthwise and seeded
  • 1 cup whole-milk yogurt
  • 2 garlic cloves, finely grated
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon fresh lemon juice
  • Salt
  • Dill sprigs
  • Cucumber spears, for serving

How to make this recipe

  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
Contributed By Photo © William Abranowicz Published April 1998

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