(makes about 1 1/2 cups)
Ingredients:
*1 English cucumber, partly peeled and end cut off
*1 teaspoon kosher salt
*1 cup plain greek yogurt
*1/4 cup sour cream
*1 tablespoon freshly squeezed lemon juice
*1 teaspoon olive oil
*2 garlic clove, finely minced
*1/2 teaspoon fresh onion, minced
*1/2 teaspoon ground black pepper to taste
Directions:
~Grate cucumber.
~Toss cucumbers with 1 teaspoon kosher salt.
~Allow to sit for 10 minutes.
~Place salted cucumber into a colander.
~Toss cucumbers with 1 teaspoon kosher salt.
~Allow to sit for 10 minutes.
~Place salted cucumber into a colander.
~Place colander over a bowl.
~Squeeze the cucumber until the liquid has drained from the cucumbers.
~In a medium bowl, mix yogurt, sour cream, 1 tablespoon lemon juice, and olive oil.
~Mix in garlic, oregano, and minced garlic.
~Stir in drained cucumber in to sauce.
~Season with ground pepper.
~Refrigerate for at least 2 hours (I like mine to sit overnight).
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