• Makes about 2 cups
  • 2 cups plain non-fat yogurt
  • 1/4 cucumber, peeled, seeded and finely diced(about 1 cup)
  • 1/2 teaspoon salt, divided
  • 2 teaspoons minced fresh dill
  • 1 teaspoon minced fresh mint
  • 1/8 teaspoon freshly ground black pepper
  • 3 pita breads, toasted and cut into eighths
  • About 1 cup sliced baby carots
  • About 1 cup cooked green beans
  • 1/2 red bell pepper, thinly sliced
  • 1/2 yellow bell pepper, thinly sliced
  • 1/2 orange bell pepper, thinly sliced


Line a sieve with cheesecloth and place sieve over a medium bowl. Pour yogurt into cheesecloth-lined sieve; let yogurt drain at room temperature about 2 hours, or until thick. Discard liquid.

Meanwhile, place diced cucumber in a colander and sprinkle with 1/4 teaspoon salt; let drain 30 minutes. Rinse and dry completely.

In a medium bowl, stir together the drained yogurt, cucumber, dill, mint, pepper and remaining 1/4 teaspoon salt; mix well.

Pour yogurt mixture into a serving bowl. Place bowl in the center of a platter; surround with pita bread, carrots, green beans and bell peppers

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Submitted 6/13/05.
Source: Quick & Easy Appetizers
Submitted By: Linda Wilson