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

1. Salt cucumbers, let stand for 20 minutes or so. Using paper towels, press out excess water from cucumbers.

2. Combine all ingredients by stirring with a spoon. Cover and refrigerate for at least one hour for best flavor.

3. Note: if too runny, drain yogurt through a cheesecloth for 3-4 hours first.

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