Quick and easy, this cool and healthy dip can be served along side rice and meat, or simply with pita bread. This dish is best if refrigerated for a few hours, but if you are strapped for time feel free to serve after mixing. Other herbs can be used as well (i.e. mint, tarragon, oregano). Enjoy!
RECIPE
Makes 16 servings
Ingredients
1 (32 ounce) container plain yogurt
3 Arabic cucumbers, peeled and cubed
1 clove garlic, minced
1 shallot, finely chopped
5 tablespoons dried dill weed
1 teaspoon salt
1 teaspoon pepper
Directions
In a medium bowl, stir together the yogurt, cucumbers, garlic, and shallot. Season with dill, salt and pepper. Refrigerate for at least 1 hour to blend flavors.
