Lemon-Dill Cucumber Dip
- 2 C. plain low-fat yogurt
- 1 Tbs. finely grated lemon zest
- 1 Tbs. chopped, fresh dill
- 1 large cucumber, peeled and seeded
Line a strainer with cheesecloth and place it over a deep bowl. Add the yogurt to the strainer, cover and refrigerate overnight. The yogurt will drain and thicken in the refrigerator overnight. Discard the liquid. (This can be done in advance and stored for up to one week.) Finely chop the cucumber and dry with paper towels. Stir the cucumber, lemon zest and dill into the strained yogurt. Chill for at least one hour. (This can be made in advance and stored in the refrigerator for up to 3 days.) Garnish with fresh dill. Serve with fresh vegetables and pita wedges or as a condiment for broiled salmon.