Wednesday, August 15, 2012


This dip is versatile and is great with many foods. It's a great for chips or pita, is awesome with most Middle Eastern foods, and solves conflict between Israelis and Palestinians. Yeah, it's that good.

If you can't find Greek yogurt, you can make your own. Buy a tub of plain, full fat or lowfat yogurt (fuck that fat-free shit--tastes like donkey dick). Now, take a large strainer or colander and line the inside with triple-layered cheesecloth. Pour the yogurt into the cheesecloth and place the whole thing in the fridge above a large bowl or other dish to catch the drippings. In 12 hours, it's ready. Remove from fridge and discard drippings. The Greek yogurt in the cheesecloth is ready to use.

Prep time: 1/2 cocktail

2 tablespoons olive oil
Juice of ½ large lemon
¼ tsp and pepper to taste
½ tsp salt (or more to taste)
8 ounces Greek yogurt 
1-2 tablespoon chopped fresh dill or fresh mint (or more to taste)
1 medium cucumber
1 clove garlic, minced

Grate the cucumber with a cheese grater and squeeze all the water out of it by wrapping it in cheesecloth and gently but firmly squeezing. After this, spread cucumber in a colander and toss it with some salt. Let is stand in the sink for 20 minutes. The salt will draw out any remaining moisture.

While cucumber drips out, process everything except the cucumber and garlic very well in food processor or blender. Transfer this mixture to a bowl.

Now combine cucumber and garlic with yogurt mixture.

Finally, let the dip sit covered in the fridge a few hours or overnight before serving (it can be really bland at first).

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