The Black Teapot

November 13, 2010


Filed under: Uncategorized — blackteapot @ 2:04 am
  • 1 16oz tub of greek or plain low fat yogurt
  • 1 English cucumber, peeled
  • 1 tsp salt + 1 extra tsp
  • 1/2 tsp ground black pepper
  • 2 cloves garlic, minced well
  • 2 tbsp fresh minced dill
  • 1 tbsp olive oil
  • 1 tbsp fresh lemon juice

Line a sieve with cheese cloth or a coffee filter, and place on top of a bowl. Spoon in yogurt, cover, and refrigerate overnight. Excess liquid from the yogurt will drain out. Transfer yogurt to a medium bowl, and discard liquid.

Slice cucumbers in half lengthwise, and scrap out seeds. Grate cucumber, and place in a colander over a bowl. Toss with 1 tsp salt, and let sit for at least an hour, for extra liquid to come out. After done draining, squeeze cucumber in a paper towel or kitchen towel to remove any remaining liquid. Add to drained yogurt.

Add minced garlic, salt, dill, olive oil, pepper and lemon juice. Combine well. Chill for 2 hours before serving.


Per Tablespoon: 20 calories


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