Cucumber, dill, and yogurt dip and more
Instructions:
- Toss the grated cucumbers with the salt and place in a fine mesh sieve set over a large bowl. Refrigerate for 4 hours and discard the accumulated liquid. (There will be as much as 2 cups of liquid, which shows the importance of draining the cucumbers. Imagine how watery the dip would be with all that liquid in it.)
- Place the drained cucumbers in a bowl and stir in the remaining ingredients. Refrigerate for at least 1 hour to let the flavors develop. Stir before serving lightly chilled.
- Note: Greek yogurt is available in most grocery stores, but you can substitute 4 cups of drained regular plain yogurt. To drain, spoon the yogurt into a large fine mesh sieve lined with a double thickness of white paper towels or overlapping paper coffee filters set over a large bowl. Press a piece of plastic wrap directly onto the surface of the yogurt to keep it from drying out and refrigerate for at least 8 hours. Discard the accumulated liquid.