Greek cucumber and yogurt dip with dillBy Jim LekanderCategory: miscellaneousPrep time: 15 minutesServings: 6
Ingredients2 cupsyogurt, skim milk1cucumber, halved and seeded1 tablespoonkosher salt1/2 cupsour cream, light2 tablespoonslemon juice, fresh1/2 cupspinach, minced2 tablespoonsfresh dill, minced1 clovegarlic6pita bread olive oil
Directions Strain the yogurt in a sieve with cheesecloth overnight. Halve, seed and finely chop the cucumber. Mix the grated cucumber with the kosher salt and refrigerate for 3 hours. Mix the rest of the ingredients in a mixing bowl. Then squeeze out the juice from the cucumber and add the chopped cucumber to the mixture. Mix the ingredients with care and place into serving bowl and refrigerate until needed.
Preheat the oven to 400 degrees. Cut the pita bread through the pockets and cut into wedges. Brush with olive oil. Place onto a cookie sheet and bake until crisp. Store at room temperature. Place the serving bowl of dip into a basket and place pita chips around it. Serve and eat.
Nutritional analysis per servingCalories (kcal)226.1Total fat (g)1.4Saturated fat (g)0.2