How Do I Make The Dill Dressing Served With Greek Food? Good Questions

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Ingredients

Can I share my recipe with you? It is very popular, and thicker than the stuff you get in the restaurants.

1 1-qt. plain yoghurt (I use Mountain High)

1 English (seedless) cucumber (the ones in plastic)

a small head of garlic (you can use less, but you really want that zing !)

red wine vinegar

mint or dill or whatever you have that's fresh

olive oil

1. Empty the yoghurt into a tea towel (save the container). Tie it up tightly with a rubber band and jury-rig it to a container so that the bottom of the bag doesn't touch the bottom of the container (I use juice pitchers for this and the cucumber). Put i

2. Seed the seedless cucumbers (scrape a spoon down the middle of the cucumber), roughly chop so they fit into a food processor (leave the skin on). Process until the pieces are small, but don't puree the stuff. You can also finely chop with a knife.

3. Put the large-minced cucumber into a different tea towel, tie tightly with a rubber band and fasten to a container to drain. Put in the fridge and leave overnight.

4. Wash out the yoghurt container. Go to bed. ... Wake up.

5. Good morning! Now, take the yoghurt and cucumber out of the fridge. Free them from their bands and scrape them from their towels and into the yoghurt tub. Bowl scrapers are really handy for this.

6. Peel and mince your garlic. Add it to the container.

7. Chop up your herb (mint, dill, both, whatever) and add it, too. (If you don't have any fresh herbs, it's OK to use the dried stuff.)

8. Add a splash of red wine vinegar (or lemon juice, or both) and a drizzle or two of olive oil. Stir this all up (carefully).

9. Taste, add salt and/or pepper if you feel it needs it. EAT!

This stuff is fantastic! P.S. - You will need to stir it before serving after the first day as it will naturally separate a little.

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