Greek Yogurt and Cucumber Sauce
Emily
Eat this alone or with pita chips.
ingredients
- 3 cups strained plain yogurt
- juice of one lemon (about 3 T)
- 1 garlic clove, chopped
- 2 to 3 medium cucumbers, seeded and diced
- about 1 T kosher salt for salting cucumbers
- 1.4 cup onion
- 1 T finely chopped fresh dill
- Kosher salt and fresh ground black pepper to taste
directions
- 1
Strain regular plain yogurt for several hours (overnight) to remove the liquid and thicken the yogurt. Use two coffee filters inside a colander, which is placed inside a bowl to catch the liquid. Let the yogurt drain in the fridge or until it reaches the thickness you want. Slice and seed the cucumbers, place in a colander toss with salt, and pile ziplock bags on water to drain excess water (place colander over another bowl to catch the liquid) for a few hours.
- 2
In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Add chopped onion. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)
Source: Emily
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