Cucumber Mint Yogurt Dip With Crudites Recipes

TZATZIKI WITH CRUDITES

Steps:

• Line a layer of VIVA® towels inside a fine mesh strainer and place the strainer in a bowl. Pour the yogurt into the strainer, cover with plastic wrap and place in the refrigerator overnight to drain. The yogurt should reduce in volume by half and will have a very thick consistency.
• Place the yogurt, cucumber, mint, garlic, hot sauce, lemon juice and zest in a food processor and blend until smooth. Taste and season with salt and pepper. Transfer to a bowl. Refrigerate at least one hour before serving on a crudites platter.
• When serving the Tzatziki Sauce on a platter with crudites: Fold and dampen a VIVA® towel and place it underneath the bowl you are serving the Tzatziki Sauce on the platter. This will prevent the bowl from sliding around.

CUCUMBER-MINT YOGURT DIP WITH CRUDITES

Steps:

• Set strainer over 4-cup measuring cup. Line strainer with paper towel. Add yogurt to strainer; chill overnight; (about 1/2 cup liquid will drain from yogurt).
• Turn yogurt out into medium bowl; discard paper towel and drained liquid. Add cucumber, mint, lemon juice and garlic and stir to blend. Season to taste with salt and pepper. Cover and refrigerate to develop flavors, at least 2 hours and up to 1 day.
• Place bowl with dip on platter. Surround with vegetables and serve.

CUCUMBER-YOGURT DIP

Steps:

• Cut the garlic clove in half and place the halves at the edge of the cutting board. Use the dull side of your chef's knife to cut the garlic almost to a mash, then use the sharp side to mince it. Put the garlic and lemon juice in a small bowl along with a pinch of salt to remove the raw taste from the garlic and lightly pickle it.
• Chop the cucumber, scallions, and parsley and add them to the garlic.
• Finish by mixing in the yogurt, dried mint, and olive oil. Season with salt and serve with crudités, pita, or latkes.

TZATZIKI (YOGHURT, CUCUMBER, GARLIC AND MINT DIP)

Steps:

• Put the garlic, lemon juice and olive oil in a small bowl and leave to one side.
• Peel alternate strips of skin from the cucumber (ie. peel a strip, miss a strip) and grate coarsely.
• Place the cucumber in a sieve and sprinkle with salt.
• Leave for approximately 30 mins to allow the water to drip away. Squash any remaining juice out of the shredded cucumber.
• Put the yogurt and mint in a bowl. Mix well.
• Add the garlic, lemon juice, olive oil and drained cucumber, and season well with black pepper.
• Mix well and taste for salt before serving.

CUCUMBER YOGURT DIP WITH CUMIN

Steps:

• In a small bowl, combine yogurt, cucumber, onion, mint and cumin.
• Add salt and pepper to taste.
• Mix well.
• spoon the yogurt mixture into a strainer lined with coffee filter.
• Place a bowl under the strainer to catch the liquid (whey) that drains off.
• Cover and refrigerate 12 hours,
• discard liquid.