Sunday, August 14, 2011


What's a good way to use up a big container of Greek yogurt that's been hiding out in the back of your fridge for oh, say, a month?

Load it up with garlic, cucumbers, and dill.

Serve it with toasted pita and some of this.

And no, even though it was expired when we opened it, we did not die. Or spend the night on the bathroom floor. I haven't done that since second year of college. For the record, I blame the ill-fated choice to take dramamine, not the buckets of rum I consumed.



17.6 oz greek yogurt (preferably not expired)
1 large clove garlic, grated
2 Tbls plus 2 tsp chopped fresh dill
1/4 tsp kosher salt
1 cucumber, peeled and diced


1. Transfer yogurt to a medium bowl. Grate garlic into yogurt and stir to combine.
2. Add chopped dill and salt.
3. Fold in diced cucumber.
4. Cover and refrigerate for at least 4 hours. Serve alongside toasted pita chips, or with seasoned chicken or lamb to create your own gyros. Store, covered, in the refrigerator.


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