bajada·net

This makes a fast lunch, but can be dressed up for company by dicing the cucumber and serving with pita bread as a dip. I always have a container of plain yogurt and a head of roasted garlic on hand , but a scant amount of sour cream and garlic powder can be substituted in a pinch.

Ingredients

(ingredients)* 2 T extra virgin olive oil

• (amount) 1-2 clove(s) “roasted garlic”:http://www.bajada.net/2005/11/04/roasted_garlic
• (amount) 1 ts salt
• (amount) {1/2}-1 C plain yogurt
• (amount) { } % %(ingredient)juice of one lemon
• (amount) {1/2} ts dried mint
• (amount) {1/2} ts dried dill
• (amount) 1 cucumber

Procedure

(procedure)# In a large bowl, crush together olive oil, garlic, and salt with the back of a fork to form a paste. Gradually mix in yogurt, then add lemon juice, mint, and dill. Mix thoroughly and set aside to allow dried herbs to rehydrate.

1. While the dressing sets, peel and optionally seed a cucumber. Quarter, then slice to produce bite-sized pieces.
2. Add cucumber to dressing and stir to combine.

Serving suggestions

Serve with toasted pita bread or just eat with a spoon.