Recipe information
Yield
makes about 2 cups
Ingredients
1
Kirby cucumber, peeled, halved lengthwise, and seeded
1
cup plain whole-milk yogurt (8 ounces), whisked until smooth
1
/2 teaspoon coarse salt
Chili powder, for sprinkling
Need to make a substitution?
Preparation
Step 1
Grate enough cucumber on the large holes of a box grater to yield 1/2 cup. Transfer to a clean dish towel; squeeze out as much liquid as possible.
Step 2
Stir together the cucumber, yogurt, and salt in a small bowl. Refrigerate in an airtight container up to 1 day. Before using, stir to combine, then sprinkle with some chili powder.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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