Dan Stutzbach’s blog

This recipe was adopted from this one found on the Food Network’s website by using Google. I was looking for a cucumber yogurt sauce that would work well with my roasted tempeh, based on inspiration from a wonderful dish I had at the Piccolo Teatro in Paris. The combination came out pretty well, though not nearly as well as the Piccolo Teatro’s. This combination make an excellent appetizer or afternoon snack. Instead of the tempeh, the dip can also be used with pita bread.

Ingredients:

• 2 8-ounce containers plain yogurt
• 1 cucumber
• 2 tsp dill
• 3 garlic cloves, minced
• 1 tbsp extra-virgin olive oil
• 1 small lemon or 1 tbsp lemon juice

Other stuff you’ll need:

• A sieve or colander
• Cheesecloth
• A medium-sized mixing bowl

Put the sieve over the bowl, and line the sieve with cheesecloth. Pour the yogurt into the sieve. Place in the refrigerator for 6 hours, allowing the yogurt to drain.

Remove from the refrigerator and discard the liquid in the bowl. Place the yogurt into the now-empty bowl.

Peel, seed, and cut the cucumber finely. Place the bits of cucumber, dill, garlic, and olive oil into the bowl. Cut the lemon in half, and squeeze all of the lemon juice into the bowl.

Stir the contents of the bowl, and refrigerate for 2 to 8 hours. Stir again before serving.