Categories: Sauces
Ingredients
- 2 (8 ounce) containers plain Greek yogurt
- 2 cucumbers - peeled, seeded and shredded
- 2 tablespoons olive oil
- juice from 1/2 lemon (or more to taste)
- salt and pepper to taste
- 1 tablespoon chopped fresh dill, or 1 teaspoon dried
- 3 cloves garlic
Directions
-
Salt cucumbers, let stand for 20 minutes or so. Using paper towels, press out excess water from cucumbers.
- Combine all ingredients by stirring with a spoon. Cover and refrigerate for at least one hour for best flavor.
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Note: if too runny, drain yogurt through a cheesecloth for 3-4 hours first.