1 (16 ounce) container Greek yogurt
1/2 English cucumber
2 tablespoons roasted garlic puree
2 tablespoons lemon juice
10 fresh mint leaves, chopped
2 tablespoons olive oil
salt to taste
Place yogurt in a paper coffee filter, paper towel or 4 layers of cheesecloth set in a strainer or colander, and then set over a bowl to catch the liquid. Allow yogurt to strain for 24 hours in the refrigerator.
Peel and grate the cucumber, squeeze out excess water; place into a bowl. Add strained yogurt, garlic puree, lemon juice, mint, and olive oil; mix until combined. Season to taste with salt; chill before serving.
1/2 English cucumber
2 tablespoons roasted garlic puree
2 tablespoons lemon juice
10 fresh mint leaves, chopped
2 tablespoons olive oil
salt to taste
Place yogurt in a paper coffee filter, paper towel or 4 layers of cheesecloth set in a strainer or colander, and then set over a bowl to catch the liquid. Allow yogurt to strain for 24 hours in the refrigerator.
Peel and grate the cucumber, squeeze out excess water; place into a bowl. Add strained yogurt, garlic puree, lemon juice, mint, and olive oil; mix until combined. Season to taste with salt; chill before serving.
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