Greek-Style Cucumber and Yogurt Dip with Dill

Ingredients

• 1 tablespoon coarse salt 
• 1  hothouse cucumber english grated unpeeled halved lengthwise seeded
• 2 tablespoons optional: dill fresh minced
• 1  garlic clove minced
• 2 tablespoons juice of lemon fresh
• 6 servings olive oil 
• 6  pita breads cut into wedges
• 2 cups yogurt plain
• 0.5 cup cup heavy whipping cream sour

Equipment

• bowl
• baking sheet
• oven
• sieve
• plastic wrap
• cheesecloth

Directions

1. Line sieve with cheesecloth and place over medium bowl.
2. Place yogurt in sieve. Cover with plastic wrap and allow to drain in refrigerator overnight.
3. Mix cucumber and 1 tablespoon salt in small bowl; cover and chill 3 hours.
4. Transfer drained yogurt to another bowl.
5. Mix in sour cream, lemon juice, dill and garlic. Squeeze out as much excess liquid as possible from cucumber. Stir cucumber into yogurt. Season with pepper. Cover; chill at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
6. Preheat oven to 400°F.
7. Place pita wedges on baking sheets.
8. Brush with olive oil.
9. Bake until crisp, about 10 minutes. Cool. (Can be made 1 day ahead. Store pita airtight at room temperature.)
10. Serve cucumber dip with baked pita wedges.