*1 large english cucumber, or 2 small, finely diced (I like a little of the peel in mine for the green color, but take it all off if you prefer!)
*4 cups plain yogurt (quality counts, we like Stoneybrook brand, but anything with bulgaricus cultures is usually good)
*2 large cloves of garlic, pressed
*1 TBSP olive oil
*1/4 tsp salt
*1/2 tsp dried dill (or a couple TBSP of fresh)
*1/2 cup (or so) cold water
*chopped walnuts
Remove the seeds from the cucumbers before dicing. Also remove any liquid on top of the yogurt. Combine with garlic, oil, salt and dill. Add cold water until it reaches a creamy, but not thick consistency. 1/2 cup is usually enough. Best if chilled for a couple of hours. Sprinkle lightly with chopped walnuts before serving.
No comments:
Post a Comment