• 1serving
  • 20minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 c. Greek yogurt or yogurt cheese (start with 1 1/2 cups)

  2. 1 c. shredded cucumber (about 1/2 of a cucumber)

  3. 1/2 tsp. salt

  4. 2 cloves garlic, minced

  5. 1 tsp. lemon juice

  6. 2 tsp. olive oil

  7. Dill, for garnish

Instructions Jump to Ingredients ↑

  1. If you do not have Greek yogurt (very thick yogurt), line a colander with paper towels and place regular yogurt into it. Cover with more paper towels to drain excess liquid for 15 minutes or longer.

  2. Shred a half a cucumber, place in a colander, sprinkle with salt and let sit for 15 minutes. Press excess liquid out.

  3. Mix yogurt, cucumber, garlic, lemon juice and olive oil. Refrigerate until ready to serve. The longer it sits, the more the garlic melds with the other ingredients. If the sauce looks runny, stir the liquid back in.

  4. Garnish with dill (German presentation) or drizzle a little extra olive oil over the dish.


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