CUCUMBER YOGURT DIP WITH CUMIN

2 cups Dannon plain nonfat yogurt
2 medium cucumbers, peeled, seeded, and grated - (about 3 cups)
3 tablespoons finely minced red onion
4 teaspoons chopped fresh mint
1/2 teaspoon ground cumin
salt and freshly-ground black pepper (to taste)

In a small bowl, combine yogurt, cucumber, onion, mint, and cumin. Add salt and pepper to taste. Mix well.

Spoon the yogurt mixture into a strainer lined with muslin or a coffee filter. Place a bowl under the strainer to catch the liquid (whey) that drains from the yogurt. Cover and refrigerate 12 hours.

Discard liquid.

Makes 8 servings
Source: COOKING WITH DANNON YOGURT BY DANNON