Categories: Sauces-Gravies-Seasonings

Ingredients

• 1 English cucumber about 12 inches long, peeled
• 1 tsp. kosher salt
• 2 cups plain 1Greek yogurt (see note)
• 1 or 2 garlic cloves, minced
• 1 tsp. dried dill or 1 Tbsp. fresh dill, chopped
• 1 Tbsp. extra virgin olive oil
• 1 tsp. red wine vinegar

Directions

1. Grate the cucumber into a mesh strainer. Sprinkle with salt and let sit in the sink or in a bowl to sweat out the moisture for 30 minutes. Squeeze out as much of the remaining moisture as you can with paper towels.

2. In a medium bowl, combine the yogurt, garlic, dill, olive oil ad vinegar. Add the strained cucumber and stir until combined. Taste and adjust seasoning if necessary. Store in the refrigerator for at least a couple of hours to allow the flavors to combine. Serve with crudités.

3. Note: For best results, use full-fat or 2 percent fat yogurt; but do not use nonfat yogurt.

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