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Categories:
containers hothouse cucumber sour cream freshly squeezed lemon juice white wine vinegar dill garlic kosher salt freshly ground black pepper olive oil
Viewed: 57 - Published at: 4 years agoIngredients
- 2 (7-ounce) containers Greek yogurt (recommended: Fage Total)
- 1 hothouse cucumber, unpeeled and seeded
- 1/4 cup sour cream
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon white wine vinegar
- 1 tablespoon minced fresh dill
- 1 1/2 teaspoons minced garlic
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- Toasted Pita Crisps, recipe follows
- 8 pita breads
- Good olive oil
Method
- Place the yogurt in a medium bowl.
- Grate the cucumber on a box grater and squeeze the grated cucumber with your hand to remove some of the liquid.
- Add it to the yogurt along with the sour cream, lemon juice, vinegar, dill, garlic, salt and pepper and stir.
- Serve with toasted pita crisps.
- Heat a gas grill or charcoal grill with coals.
- Brush the pita with olive oil and heat on both sides until toasted.
- Yield: 8 servings
