Friday, December 11, 2009



1 package greek yogurt
1 cucumber peeled, seeded and diced
1 clove garlic
Juice of 1/2 lemon
Dill (use fresh if possible, if not substitute dried)
Black pepper

Salt the cucumbers and set over a colander. This will draw out some of the liquid to prevent the sauce from becoming too watery

After about 20 minutes, pat dry the cucmber and add to a food processor with the garlic, lemon and some black pepper and dill.

Process and then mix into the yogurt. Chill.

This sauce is best made in the summer with fresh herbs but it works even in the dead of winter!

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