Posted in recipe category: Sauces
Ingredients
- 16 oz plain Greek yogurt
- 2 large cucumbers, peeled and split down the middle lengthwise and seeds removed
- 3 garlic cloves, minced
- 3 Tbsp extra virgin olive oil
- 2 Tbsp lemon juice
- 1 Tbsp fresh dill, chopped
- salt to taste
- fresh ground black pepper
Directions
- Place all ingredients in a blender in the order listed. Blend until desired consistency is reached.
- Place in refrigerator and chill for 2 hours.
- This sauce can be used as a vegetable dip. Served on gyros, kabobs, and meatballs. Also served as a sauce over lamb and other meats, and has many other delicious uses.
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