Cucumber Dill Yogurt Recipes

GREEK-STYLE CUCUMBER AND YOGURT DIP WITH DILL

Steps:

• Line sieve with cheesecloth and place over medium bowl. Place yogurt in sieve. Cover with plastic wrap and allow to drain in refrigerator overnight.
• Mix cucumber and 1 tablespoon salt in small bowl; cover and chill 3 hours.
• Transfer drained yogurt to another bowl. Mix in sour cream, lemon juice, dill and garlic. Squeeze out as much excess liquid as possible from cucumber. Stir cucumber into yogurt. Season with pepper. Cover; chill at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
• Preheat oven to 400°F. Place pita wedges on baking sheets. Brush with olive oil. Bake until crisp, about 10 minutes. Cool. (Can be made 1 day ahead. Store pita airtight at room temperature.) Serve cucumber dip with baked pita wedges.

BEST-EVER CUCUMBER DILL SALAD

Steps:

• Place cucumber slices in a colander. Generously sprinkle salt over cucumber; let sit until water starts to bead on the slices, about 10 minutes. Drain water from cucumber slices.
• Whisk sour cream, vinegar, yogurt, mayonnaise, lime juice, sugar, and dill together in a large bowl until dressing is smooth. Mix cucumber, onion, and celery into dressing until evenly coated; season with salt and pepper.

TZATZIKI SAUCE -YOGURT AND CUCUMBER DIP

Steps:

• Line a colander with two layers of cheesecloth and place it over a bowl. Place yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain, 8 hours to overnight.
• Place grated cucumber in a fine mesh strainer; allow to drain 1 to 2 hours.
• Mix yogurt, cucumber, dill, lemon juice, garlic, salt, and pepper in a bowl. Refrigerate for flavors to blend, at least 2 hours.

CUCUMBER DILL YOGHURT DIP

Steps:

• Thoroughly remove excess liquid from shredded cucumbers by pressing through a fine mesh sieve with paper towels. In small bowl, mix yoghurt, cucumber, dill weed, lemon peel, onion powder and salt. Cover and refrigerate 1 hour before serving.
• Serve with fresh vegetables.

CUCUMBER, YOGURT AND DILL SALAD

Steps:

• Quarter the cucumber pieces and place in a mixing bowl. Add the onions and season with salt. Mix to combine as you prepare the rest of the salad. This will start to draw out moisture, which will help thin out the dressing.
• In a mixing bowl, whisk together the sour cream, vinegar, olive oil, hot sauce and garlic. Add the dill and season with salt and pepper. Pour over the cucumbers and onions and mix to combine. Let sit in the refrigerator for 2 hours. Serve!

CUCUMBERS WITH YOGURT-DILL SAUCE

Steps:

• Mix all ingredients except cucumbers and onion in large bowl. Stir in cucumbers and onion.
• Cover and refrigerate 30 minutes to blend flavors.

YOGURT CUCUMBER DILL SAUCE

Steps:

• Mix cucumbers with yogurt, garlic, dill, salt and pepper.
• Store, covered, in the refrigerator for several hours before using.

CUCUMBER YOGURT DILL DRESSING

Steps:

• Combine all the ingredients except the dill.
• Puree in a blender or food processor until smooth.
• Stir in the dill.
• Cover and mellow in the fridge for at least 1/2 hour.

CUCUMBER-YOGURT SOUP WITH FRESH DILL

Steps:

• Place the yogurt in a paper- towel-lined sieve and let drain over a bowl, in the refrigerator, several hours or overnight.
• Stir together the cucumbers, garlic, olive oil, dill and salt. Place the drained yogurt in a large bowl and gradually whisk in the water until very smooth. Stir in the cucumber mixture.
• Refrigerate the soup until very cold, at least 3 hours. If needed, thin with a little more water. Taste and add more salt, if necessary. Ladle into bowls and serve.