Cucumber-Dill Dip | Recipe | Greek Yogurt Cucumber-Dill Dip

No other dip says "Spring" to me as much as Cucumber-Dill dip.  This low-fat version uses Greek Yogurt, a great source of protein and probiotics.  Be sure to strain the yogurt for at least 12 hours or the dip will be watery.

Both the dip and pita wedges can be made a day in advance. 

Cucumber-Dill Dip Recipe
Yields: 2-1/2 c dill, about 8 servings

2 c plain Greek yogurt
1 large cucumber, unpeeled
1 Tbsp salt
1/2 c low-fat sour cream
2 Tbsp fresh lemon juice
2 Tbsp minced fresh dill + more for garnish
1 garlic clove, minced
5 pita bread, cut into 8 wedges each
2 Tbsp olive oil

1. Line sieve with cheesecloth or large coffee filter and place in a bowl.  Place yogurt in sieve.  Cover with plastic wrap and place in the refrigerator 12 hours or overnight.
2. Cut cucumber in half length-wise.  Remove seeds and grate cucumber halves.  Mix cucumbers with salt; cover with plastic wrap and refrigerate for 3-4 hours.
3. Transfer strained yogurt to a large bowl.  Discard strained liquid.  Add sour cream, lemon juice, dill and garlic.  Mix well.
4. Place grated cucumber in a sieve and press down releasing as much liquid as possible.  Add cucumbers to yogurt mixture and mix well to combine.  Refrigerate at least 2 hours.  Garnish with dill sprigs before serving.
5. Preheat oven 400 degrees F.  Brush pita wedges with olive oil.  Place in oven for 10 minutes, until crisp.  Remove from oven and allow to cool completely.  Place in a plastic bag, and store at room temperature, until ready to use.