When ready to assemble, place the drained yogurt in a medium bowl. Add the tofu sour cream, lemon juice, dill and garlic. Mix well. Transfer the cucumber to a strainer and gently squeeze out any excess liquid. Add to yogurt mixture and mix well. Season with pepper, if desired. Cover and refrigerate for at least 2 hours to allow flavors to blend.
Serve with pita wedges, crackers, bread or fresh, raw vegetables.
From April 2003 The McDougall Newsletter www.drmcdougall.com
Heather made this a few days ago and we all loved it. Vegetable haters and children will all like this. This is similar to the famous Greek tzatziki dip, although the name may be enough to scare some people off.
Preparation Time: 15 minutes (start early)
Chilling Time: 2 hours (preferably longer)
Servings: variable (makes 1 1/2 cups)
posted by SiT