Yogurt Cucumber Dip
Greek Style Yogurt Dip
~ 1 English hothouse cucumber, peeled, halved lengthwise, seeded, minced (or you can use 2 regular plain jane cucumbers)
~ 1 tablespoon salt
~ 2 cups plain yogurt (the Greek yogurt is thicker but less sweet)
~ 1/2 cup sour cream
~ 2 tablespoons fresh lemon juice (adjust to taste)- jarred juice is fine
~ 2 tablespoons minced fresh dill
~ 1 garlic clove, minced
~ Place cucumber in a drainer or on a plate, sprinkle with salt to draw out fluids.
Let drain for 30 minutes and then press out as much excess liquid as possible from cucumber.
~ Combine yogurt, sour cream, lemon juice, dill and garlic in large bowl. Stir drained cucumber into yogurt. Mix well.
~ Cover and chill until needed. Easy to make the day before and let flavors blend. Keep refrigerated for up to 3 days.
Serve as a dip with chips, pita bread or grape leaves. Also good with carrots, sweet peppers! Wonderful on a baked potato instead of the usual toppings.
*** This is a wonderful topping for stuffed grape leaves (Dolmades)