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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Greek cucumber-yogurt sauce. A higher fat, whole milk yogurt version of this is traditionally served on gyros sandwiches. I like it as a garnish on hot grain, bean or vegetable dishes, or as a dip on vegetables or crackers. Portion is approximately 1/4 cup. Ingredients:
2 cups yogurt, fat free, plain |
1/2 cup cucumber, grated |
1 tbsp. olive oil |
1 tbsp. garlic, finely minced |
1 tsp. dill weed |
Directions:
1. Line a strainer with fine cheese cloth, and drain yogurt of excess liquid for at least a half hour - the thicker it is, the better.
2. While yogurt drains, peel cucumber, slice in quarters lengthwise, and remove seeds.
3. Grate cucumber into small strips using medium sized holes on standard veggie/cheese grater. Squeeze excess water from cucumber using hands, or cheesecloth.
4. Mince several cloves of garlic (about 1 Tbsp. or more).
5. When yogurt is thick, combine it with all other ingredients, stir thoroughly, and enjoy.
6. Keeps well, refrigerated in an air-tight container for several days. Drain any excess water released from cucumbers, before eating.
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