1 cup yogurt, strained for 2-4 hours
4 tsp. olive oil
2-3 Tbsp. fresh lemon juice
2 garlic cloves, peeled
1 Tbsp. fresh or 1-1/2 tsp. dried dill
Salt and pepper to taste
Peel the cucumber and remove the seeds and soft portion.
Use a food processor to puree the ingredients and mix well.
Transfer to a serving dish, cover and chill for several hours prior to serving.
8/13/2016 – Followed above other than did not have lemons so used fresh lime juice and Greek yogurt rather than straining. Should have poured the thin liquid yogurt as the sauce was a bit thin. Straining would have been good.
MAKES 3 CUPS
- 2 cups plain Greek yogurt
- 2 cups diced cucumber
- 1/2 cup fresh dill minced
- 2 teaspoons fresh mint minced
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- In a medium bowl, combine all the ingredients and stir until fully incorporated. Chill before serving.