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Categories:Viewed: 27 - Published at: 3 years ago
Ingredients
- 3 cups Greek yogurt (or regular plain yogurt, strained)
- 1 lemon, juice of, about 3 T
- 1 garlic clove, chopped
- 2 medium cucumbers, seeded and diced
- 1 tablespoon kosher salt (for salting cucumbers)
- 1 tablespoon fresh dill (finely chopped)
- 1 teaspoon kosher salt (to taste)
- 12 teaspoon fresh ground black pepper (to taste)
Method
- Cut cucumbers lengthwise, scrape out seeds with a small spoon and discard.
- Dice cucumbers and sprinkle with the 1 TBS salt.
- Leave in the strainer for about 30 minutes to draw out water.
- Make sure to drain well and dry with paper towels.
- In food processor or blender, add cucumbers, garlic, lemon juice, dill, and a pinch of ground black pepper.
- Process until well blended.
- Add the yogurt to this mixture and stir together.
- Salt to taste if desired.
- Refrigerate for at least two hours before serving.
- This step should not be skipped as the flavors mix together during this time.
- Will keep for a few days in refrigerator but excess water may need to be drained off.
