Creamy Yogurt Dip
Prep: 15 minutes (start early) Chill: 2 hours (preferably longer)
Serves:Makes 1 1/2 cups
- 1 cup plain non-dairy yogurt
- 1/2 cucumber, peeled, seeded and diced
- 1/2 tsp salt
- 1/4 cup tofu sour cream
- 2 tbsp fresh lemon juice
- 1 tbsp fresh dill, minced
- 3 garlic cloves, crushed
- freshly ground pepper to taste
Line a strainer with cheesecloth and place over small bowl. Add non-dairy yogurt, 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.
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.