16-ounce container of nonfat plain yogurt
½ cup light sour cream
3 teaspoons champagne vinegar
2 tablespoons fresh lemon juice
1 ½ teaspoons garlic, puree (see hint below)*
1 English cucumber, seeded, ¼ inch diced (leave skin on)
2 tablespoons fresh dill
1 teaspoon pepper
1 teaspoon kosher salt
Put yogurt into strainer lined with a paper towel or cheese cloth. Place over a bowl and put in refrigerator to drain overnight. In the morning, discard liquid. Place strained yogurt into mixing bowl. Add remaining ingredients. Yield: 2 cups. Serve with any type of salmon — hot, cold, grilled, smoked. This dip is also good with plain or lightly toasted pita pita bread. Or… remove string from sugar snap peas then blanch in boiling water for 20 to 30 seconds. Shock in ice water bath — then enjoy chilled as dippers.
*Rough chop garlic and smash with a spoon with a little bit of olive oil and then chop some more with your good knife until minced to a paste.
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