Creamy cool cucumbers, dill and yogurt the perfect blend of flavors and texture to serve up with Souvlaki, Greek Salad, Lemon Rice or for dipping veggies and pita.
Yields: 2 1/2 cups approximately
1-2 medium cucumbers
16 ounces plain yogurt (I prefer Greek yogurt)
2 tablespoons olive oil
2 tablespoons fresh lemon juice
3 cloves minced garlic
1 tablespoon finely chopped fresh dill
Salt to taste
Whole milk, optional
Peel cucumbers, slice lengthwise into quarters and remove seeds, grate or finely chop (food processor works great for this task). Stir together cucumbers, yogurt, olive oil, lemon juice, minced garlic, and dill. Salt to taste. If desired, thin sauce to desired consistency stirring in 1-tablespoon milk at a time. Refrigerate at least 1-hour to blend flavors.
Sauce is excellent as a salad dressing, dipping fresh vegetables or pita, served over lemon rice, and drizzled over Souvlaki