Wednesday, July 22, 2009


This is the tenth and final recipe in the "Too Many Cucumbers?!" series.

It comes from


(image taken by occhipiuverdi on flickr)


  • 16 ounces (2 cups) of thick Greek yogurt
  • 4 to 10 cloves of garlic, finely chopped
  • 1/2 cup of diced or grated cucumber (Kirby or "English")
  • 1 tablespoon of olive oil
  • 2 teaspoons of lemon juice


Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed. Garnish with a bit of green and serve well chilled.

Yield: about 2 1/2 cups

Add mint or dill: Slight variations include 1-2 tablespoons of finely chopped fresh dill and/or fresh mint. Tasty additions!


  1. I love this stuff! Where would you get the greek yogurt? My stepmom is half Lebanese and cooks us up some great food but she always says you have to have a starter to make this. I would love to make it.

  2. If you can't find greek yogurt in your regular grocery store, then you should be able to find it in a health market or international grocery store.

    I haven't made this yet, so I don't know how easy (or difficult) this is to find.

    But, you certainly don't need a starter! I probably wouldn't have posted this if it was that involved! :)


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