Monday, March 11, 2013
Posted by Lara.
( Makes 3-4 cups of sauce)
2 regular cucumbers, peeled
1 (32 oz.) container plain Greek yogurt
3 cloves garlic, crushed
2 tsp. red wine vinegar (or apple cider vinegar)
1 tsp. fresh lemon juice
1/2 tsp. dried dill
salt and a little pepper
drizzle of extra virgin olive oil
Mix together the Greek yogurt, shredded cucumbers, garlic, vinegar and lemon juice. Salt and pepper to taste. It’s best to refrigerate for at least 30 minutes before serving, so flavors can blend.
Drizzle a little olive oil over the top before serving.
Recipe adapted from Tide and Thyme