Greek-Style Cucumber and Yogurt Dip with Dill

By mirelsonp

AKA Tzatziki or Cacik. Served here with crisp baked pita wedges, but it also goes well with crudités. If not using Greek yogurt, drain it a day ahead.

Ingredients

• 2 cups plain yogurt (preferably Greek)
• 1 English hothouse cucumber, unpeeled, halved lengthwise, seeded, grated
• 1 tsp coarse salt
• 1/2 cup sour cream
• 2 Tbsp fresh lemon juice
• 2 Tbsp minced fresh dill
• 1 garlic clove, minced
• 6 pita breads, cut horizontally in half, then cut into wedges
• Olive oil

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 1

1. If not using Greek yogurt, line sieve with cheesecloth and place over medium bowl. Place yogurt in sieve. Cover with plastic wrap and allow to drain in refrigerator overnight.

2. Mix cucumber and 1 tablespoon salt in small bowl; cover and chill 3 hours.

3. 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.]

4. Preheat oven to 400 degrees 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 airtight at room temperature.] Serve cucumber dip with baked pita wedges.