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CREAMY YOGURT DIP




Source of Recipe


Mcdougall recipe.


Recipe Introduction


Dairy Substitute Recipes:
The following two recipes are typically made with dairy products. These versions are just as tasty as their counterparts and a whole lot healthier.
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 ½ cups)


List of Ingredients




1 cup plain soy yogurt
½ cucumber, peeled, seeded and diced
½ teaspoon salt
¼ cup tofu sour cream
2 tablespoons fresh lemon juice
1 tablespoon minced fresh dill
3 garlic cloves, crushed
freshly ground pepper, to taste

Recipe



Line a strainer with cheesecloth and place over small bowl. Add soy 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.