Recipe courtesy of Gourmet Magazine
Show: Cooking Live
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Total:
6 hr
Prep:
6 hr
Yield:
about 2 cups.
Level:
Easy

Ingredients

Directions

In a bowl stir together the drained yogurt, the cucumbers, squeezed dry between paper towels, the chopped dill, the garlic, the oil, the lemon juice, and salt to taste. Let the dip stand, covered and chilled, for at least 2 hours and up to 8 hours to allow the flavors to develop. Stir the dip, garnish it with the dill sprigs, and serve it with the pita wedges.;

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Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.

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