In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.
Difficulty: ................. intermediate
Preparation: ............ about 20 minutes
Servings: ................. 8
2 (8 ounce) containers plain yogurt
2 cucumbers - peeled, seeded and diced
2 tablespoons olive oil
1/2 lemon, juiced
salt and pepper to taste
1 tablespoon chopped fresh dill
3 cloves garlic, peeled
Health info:
Calories: 75 Total Fat: 4.4g Cholesterol: 3mg
Begin by washing and drying the cucumber, so cut the tips off without peeling it. Then take a grater...
Vegan Falafel: 1) Blend the garbanzo beans, 2 Tbsp. oil, lemon juice, parsley, cumin, granulated ga...
1. Grate the cucumber on the coarse side of a box grater. Drain really well in a fine-mesh sieve for...
# Puree the paprika, cumin, coriander, caraway, cayenne, black pepper, salt, olive oil and garlic in...
First season the cod, both sides, with some salt and pepper then dip the cod in the flour both sides...