Greek Cucumber Dip
2 cups thick plain yogurt (try Greek yogurt)
1 cup cucumber, peeled, seeded* and chopped finely
1 clove garlic, crushed
2 teaspoons olive oil
1 Tablespoon fresh dill
1 Tablespoon lemon juice
To thicken yogurt (if you cannot find the Greek yogurt), line a sieve with cheesecloth. Place sieve over a big bowl. Pour yogurt in sieve and drain yogurt (about 2 hours).
Sprinkle salt over chopped cucumber. Let stand 15 minutes & press dry. Combine all the ingredients in a bowl mixing well. Chill.
Serve with cut vegetables. Would also be delicious with lamb burgers!
Makes 3 cups.
* to seed the cucumbers: peel outer skin, cut in half lengthwise, use a spoon to scrape the seeds out (these will add too much moisture to the dip).