Feta & Greek Cucumber Yogurt Dip

Feta & Greek Cucumber Yogurt Dip

Feta & Greek Cucumber Yogurt Dip




Ingredients:

1 hothouse cucumber

14 ounces containers Greek yogurt

2 tablespoons lemon juice

1 1/2 teaspoons finely minced garlic

1 tablespoon finely chopped fresh dill

2 teaspoons apple cider vinegar

2 ounces feta cheese, crumbled

1 teaspoon salt plus more to taste


Directions:

Cut cucumber in half, lengthwise. Use a spoon to scrape out the seeds then discard them. Grate cucumber.

Scatter grated cucumber over a clean dishcloth (or paper towels). Sprinkle with 1/4 teaspoon of salt. Then let sit at least 10 minutes. Then, gather up the corners of the dishcloth and squeeze as much liquid from grated cucumber as possible.

In a medium bowl, combine squeezed cucumber with yogurt, lemon juice, apple cider vinegar, chopped dill, garlic and the feta cheese. Season with 3/4 teaspoon of salt then taste and adjust as necessary with more salt.

Serve immediately.

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