Robert Sinskey Vineyards

Herbed Cucumber Dip

I like using this blend of herbs but you can add mint, chives or a blend of whatever tender herbs you enjoy. Keep the ratio of about 7 tablespoons of chopped herbs to 1 cup yogurt. If you don't have access to Greek yogurt, find a plain yogurt without thickeners such as tapioca or gelatin and drain in a cheesecloth-lined strainer over a bowl in the refrigerator overnight.

Yield: about 1 1/2 cups

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1 cup grated cucumber flesh, peeled and seeded before grating
1 teaspoon kosher salt, plus more to taste
3 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh flat leaf parsley
2 tablespoons finely chopped fresh cilantro
1 cup plain Greek yogurt
1 small garlic clove, pressed
1 1/2 teaspoons red wine vinegar
1 tablespoon extra virgin olive oil
Freshly ground black pepper

1. Place the cucumbers in a medium bowl and add 1 teaspoon of salt. Toss well and place in a strainer to drain over the bowl for about 20 minutes. Squeeze out the excess water into the bowl, discard the liquid and then place the moist shreds of cucumber back into the bowl.

2. Add the remaining ingredients, minus the black pepper and mix well, season with salt and black pepper to taste. Refrigerate for 30 minutes or overnight to allow flavors to blend. Season the dip again before serving, if necessary.