Yield Makes 6 servings Number Of Ingredients 9 Steps:
Line sieve with cheesecloth and place over medium bowl. Place yogurt in sieve. Cover with plastic wrap and allow to drain in refrigerator overnight. Mix cucumber and 1 tablespoon salt in small bowl; cover and chill 3 hours. Transfer drained yogurt to another bowl. Mix in sour cream, lemon juice, dill and garlic. Squeeze out as much excess liquid as possible from cucumber. Stir cucumber into yogurt. Season with pepper. Cover; chill at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.) Preheat oven to 400°F. Place pita wedges on baking sheets. Brush with olive oil. Bake until crisp, about 10 minutes. Cool. (Can be made 1 day ahead. Store pita airtight at room temperature.) Serve cucumber dip with baked pita wedges.
Time 5m Yield 2 1/2 cups Number Of Ingredients 9 Steps:
In a medium bowl, mix together yogurt, cucumber, dill, coriander, red pepper flakes, vinegar, and salt until evenly combined. Season well with freshly ground black pepper, taste, and adjust seasoning, as needed. Serve with an assortment of vegetables for dipping.
Time 8h20m Yield 40 Number Of Ingredients 9 Steps:
Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.
Time 1h10m Yield 6 Number Of Ingredients 7 Steps:
Thoroughly remove excess liquid from shredded cucumbers by pressing through a fine mesh sieve with paper towels. In small bowl, mix yoghurt, cucumber, dill weed, lemon peel, onion powder and salt. Cover and refrigerate 1 hour before serving. Serve with fresh vegetables.
Time 10h15m Yield 16 Number Of Ingredients 6 Steps:
Line a colander with two layers of cheesecloth and place it over a bowl. Place yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain, 8 hours to overnight. Place grated cucumber in a fine mesh strainer; allow to drain 1 to 2 hours. Mix yogurt, cucumber, dill, lemon juice, garlic, salt, and pepper in a bowl. Refrigerate for flavors to blend, at least 2 hours.
Time 10m Number Of Ingredients 5 Steps:
Peel, grate, and drain cucumber. I drain my grated cucumber by placing it in a wire mesh strainer over a bowl. Use the back of a large spoon to push the water out of the cucumber until you can no longer squeeze any more liquid out. In a medium bowl, combine drained, grated cucumber with yogurt. Stir in dill, lemon juice, and salt. Mix well. Allow dip to sit in refrigerator for a few hours before serving.
Time 2h20m Number Of Ingredients 9 Steps:
Gather the ingredients. In a medium bowl, combine the olive oil, vinegar, garlic, salt, and pepper. Mix until well combined. Using a whisk , blend the yogurt with the sour cream in a separate bowl. Add the olive oil mixture to the yogurt mixture and mix well. Add the cucumbers and chopped fresh dill. Chill for at least 2 hours before serving and garnish with an additional sprinkle of fresh dill.
Time 2h20m Yield 4 servings Number Of Ingredients 9 Steps:
Quarter the cucumber pieces and place in a mixing bowl. Add the onions and season with salt. Mix to combine as you prepare the rest of the salad. This will start to draw out moisture, which will help thin out the dressing. In a mixing bowl, whisk together the sour cream, vinegar, olive oil, hot sauce and garlic. Add the dill and season with salt and pepper. Pour over the cucumbers and onions and mix to combine. Let sit in the refrigerator for 2 hours. Serve!
Time 15m Yield 2 cups, 8 serving(s) Number Of Ingredients 9 Steps:
Yogurt Dip:. Cut the cucumber in half lengthwise and grate into a medium mixing bowl. Add yogurt, sour cream, lemon juice, and 1 tablespoon Greek seasoning. Stir to mix well. Season with salt and pepper to taste. Refrigerate for at least 1 hour. Serve with the toasted pitas chips. Pita Chips: Preheat oven to 350 degrees F. Spray baking sheet with olive oil cooking spray(or use olive oil on a piece of paper towel and wipe over baking sheet); set aside. Cut each pita bread into 8 triangles. Place on baking sheet, in a single layer. Lightly spray with cooking spray and sprinkle with remaining 2 teaspoons Greek seasoning. Bake for 10 minutes. Remove from oven; let cool. Enjoy!
Time 15m Yield 1-3/4 cups. Number Of Ingredients 11 Steps:
In a small bowl, combine yogurt and cream cheese. Stir in the cucumber, onion, dill, lemon juice, zest, garlic, salt and pepper. Cover and refrigerate until chilled. Serve with vegetables.
