Rating: 3.82 stars
22 Ratings
  • 5 star values: 6
  • 4 star values: 8
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0
  • 22 Ratings

Serve this tangy dip with an artful array of vegetables.

Martha Stewart Living, December 2004

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Recipe Summary test

Yield:
Makes 3 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Halve cucumbers, and scoop out seeds using a melon baller or small spoon. Grate cucumbers on the large holes of a box grater. Transfer the grated cucumbers to a colander set over a bowl or in the sink. Stir in 2 teaspoons salt, and let the cucumber mixture stand 15 minutes to drain.

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  • Rinse cucumbers; shake out excess liquid. Wrap in a clean kitchen towel; squeeze out as much liquid as possible.

  • Stir together cucumbers, yogurt, feta, chopped mint, cream, and lemon juice. Season with salt and pepper. If desired, transfer dip to a bowl lined with cabbage leaves. Garnish dip with mint sprig; serve with crudites.

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Reviews

22 Ratings
  • 5 star values: 6
  • 4 star values: 8
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0