Nutrition per serving may change if servings are adjusted.
¾ cup yogurt cheese, (see Tip)
⅔ cup peeled, seeded and shredded cucumber
1 teaspoon extra-virgin olive oil
½ teaspoon minced garlic
½ teaspoon salt
Combine yogurt cheese, cucumber, oil, garlic and salt in a small bowl.
Tip: To make yogurt cheese: Line a colander with a large cotton towel or double thickness of cheesecloth, and place the colander in the sink. Add 1½ cups low-fat plain yogurt. Let stand for 15 minutes then place the colander over a bowl. Cover with plastic wrap and refrigerate for 24 hours. Gathering the edges of the towel together, gently squeeze out any remaining liquid. Transfer the yogurt cheese to an airtight container. Makes ¾ cup. Cover and chill for up to 1 week.
This was easy and tasty. Great alternative to tahini sauce. I paired with the Chickpea Burgers and everyone loved it! Shredding cucumber makes them disappear though, make smaller chunks to know they're there.