Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Creamy Yoghurt Dip

Condiments - Dip - -

INGREDIENTS

1 cup plain soy yoghurt
1/2 cucumber, peeled, seeded and diced
1/2 t salt
1/4 cup tofu sour cream
2 T fresh lemon juice
1 T minced fresh dill
3 garlic cloves, crushed
Freshly ground pepper, to taste

METHOD

Line a strainer with cheesecloth and place over small bowl. Add soy yoghurt, cover and place in refrigerator for several hours or overnight to remove some of the liquid. Place the finely diced cucumber and the salt in a small bowl. Mix well, cover and refrigerate for several hours.

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.

NOTES

Hint: This tastes even better the next day, so plan ahead when you want to serve this. The recipe may easily be doubled to serve more people.

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

[post a new comment]