• 16 ounces Plain Greek Yogurt
  • 1/2 English Cucumber
  • 4 Large Fresh Garlic
  • Salt
  • 1/4 Teaspoon Black Pepper
  • 3 Tablespoons Fresh Dill Finely Chopped
  • 1 Tablespoons Fresh Lemon Juice
  1. Peel the cucumber and cut it in half lengthwise. Using a teaspoon, scrape out all the seeds. Shred the cucumber with a box grater into a fine mesh sieve. sprinkle the cucumber with 1 teaspoon salt and stir. Let stand 30 minutes. Press on the shredded cucumber with the back of a large spoon to remove some of the excess liquid. Spread the cucumber in a line down on a clean kitchen towel. Twists each end of the towel in opposing directions and wring out as much liquid as possible. Place cucumber in a medium-sized mixing bowl. Add yogurt to the bowl.
  2. Press the garlic into a paste (follow instructions above in Recipe Notes). Add garlic paste to mixing bowl.
  3. Add 1 teaspoon of salt, black pepper, chopped dill and lemon juice and stir well until mixture is evenly combined. Cover bowl and refrigerate overnight. Before serving, stir well and adjust salt and pepper.
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