- 2 cups Greek Yogurt
- 1 large Hothouse or English Cucumber (or 2 medium cukes)
- 1 tbs. and 1/2 tsp. (Kosher) Salt
- Pinch (1/4 tsp.) Fresh Ground Black Pepper
- 2 tsp. Extra Virgin Olive Oil
- 1 tsp. White Wine Vinegar
- 2 ounces (tbs.) Freshly Squeezed Lemon Juice (reconstituted is OK in a pinch)
- 2 Garlic Cloves, Finely Minced
- 2 tsp. Minced Fresh Dill Weed (no stalks)
- 2 tsp. Minced Fresh Mint Leaves (optional and Instead of Dill)
- Peel cucumber(s). Cut in half lengthwise. If not English/hothouse, use a small spoon to scrape out and discard seeds. Grate the cukes, toss with 1 tbsp.
- , put it in a strainer, set it over a bowl, and refrigerate for at least one hour, so a lot of the cukes’ water drains out.
Put yogurt in a large bowl. Squeeze as much liquid from the cukes as you can; pat dry lightly in a couple of pieces of paper towel to remove more liquid; add it to a small bowl and whisk in vinegar, lemon juice, olive oil, garlic, dill (or mint), 1/2 tsp. Kosher salt, and pepper. Mix together well. Add to yogurt. Mix well. This can be served immediately; however, it is traditionally served after having chilled well and allowing a few hours for the flavors to blend. Dip in or stuff veggies, use chips, pita bread, be creative and enjoy! Serves about 12 (2 tbsp. per serving).