This thick, creamy dip for is perfect at Chanukah with latkes. The next day by the spoonful, it’s delicious as a snack. This serves 8 as a dip and 4 as a snack.
- 1 (17.5-ounce) container nonfat plain Greek yogurt (Fage brand preferred)
- 3 small kirby cucumbers or 2 Persian cucumbers
- ¾ teaspoon salt
- 1 tablespoon greek honey (Hymettus* preferred)
- 1 teaspoon thyme leaves, chopped very finely
- Set up a fine mesh strainer lined with cheesecloth over a sturdy bowl. Put the yogurt into the strainer. Cover the yogurt with cheese cloth by folding in the sides, cover with plastic wrap and refrigerate overnight.
- Peel the cucumbers and slice ½ to ¾-inch thick. Cut the slices in quarters. Place in a small strainer lined with cheesecloth over a sturdy bowl. Sprinkle salt over and mix well. Cover with plastic wrap and refrigerate overnight.
- Transfer drained yogurt to a clean mixing bowl. Discard the liquid from the bottom of the bowl. Add the cucumbers to the yogurt. Discard the liquid from the bottom of that bowl. Add the thyme and honey and stir to fully combine. (Add more honey, to taste, if you like it a bit sweeter).
Hymettus honey is collected from bees that pollinate the thyme blossoms on Mt. Hymettus in Attica, southeast of Athens, Greece. It is pale in color and sweet in flavor, and what makes it truly unique is its savory hint of thyme flavor and deep, unique perfume.