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Greek Yogurt & Cucumber Sauce Recipe

   
 

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     Greek Yogurt & Cucumber Sauce

Greek Yogurt & Cucumber Sauce

Category   Appetizers
Sub Category   None
Servings   Makes about 3 1/2 C

Ingredients
3 cups greek yogurt
1 lemon
1 garlic glove chopped
2 cucumber medium seeded & diced
1 tablespoon kosher salt (for salting cucumbers)
1 tablespoon fresh dill finely chopped
ground black pepper
kosher salt
 

Instructions
- Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) -Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.
-In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. -Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. -Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)
This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.
Serving Suggestions
Makes about 3 1/2 cups.


Originally Submitted
9/18/2017





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