2 lb plain Greek yogurt
2 cups kosher dill pickles
3-4 cloves garlic

fresh dill
salt
 

This is probably my very favorite salad. It is creamy and tasty, it is perfect for any occasion.

Keep in mind, you have to start preparing the salad at least 12-24 hrs before serving it. The most important step is to drain the yogurt from the excess liquid.

Line a strainer with two layers of cheesecloth. Pour all the yogurt into the cheesecloth lined strainer. Place the strainer over another bowl to catch the liquid, and refrigerate for 12-24 hours, until all of the liquid has drained off.

Meanwhile, you can chop the dill pickles and mince the garlic. Once the yogurt is drains enough, mince with the pickles, garlic, salt and chopped dill. If you want, you can add some black paper.

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Here is an interesting experiment I did. Guess what it is 🙂