Cucumber-Mint Yogurt Dip With Crudites

Name: Cucumber-Mint Yogurt Dip With Crudites
Ingredients: 1 1/2 cups plain yogurt; 1/2 English cucumber, seeded and finely chopped (1 cup); 1/4 cup mint, finely chopped; 2 tablespoons fresh lemon juice; 3/4 teaspoon minced lemon zest; 1/2 teaspoon minced garlic; 1/2 teaspoon salt; 1/4 teaspoon black pepper; assorted cut-up vegetables (carrots, red bell peppers, Belgian endives, cucumbers, broccoli....)

9 ingredients

3 steps

Ingredients

1 1/2 cups plain yogurt
1/2 English cucumber, seeded and finely chopped (1 cup)
1/4 cup mint, finely chopped
2 tablespoons fresh lemon juice
3/4 teaspoon minced lemon zest
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
assorted cut-up vegetables (carrots, red bell peppers, Belgian endives, cucumbers, broccoli....)

Directions

1

Set strainer over 4-cup measuring cup. Line strainer with paper towel. Add yogurt to strainer; chill overnight; (about 1/2 cup liquid will drain from yogurt).
2

Turn yogurt out into medium bowl; discard paper towel and drained liquid. Add cucumber, mint, lemon juice and garlic and stir to blend. Season to taste with salt and pepper. Cover and refrigerate to develop flavors, at least 2 hours and up to 1 day.
3

Place bowl with dip on platter. Surround with vegetables and serve.