- Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.)
-Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.
-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. 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.)
This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.
Serving
Suggestions
Makes about 3 1/2 cups.
Originally Submitted
9/18/2017
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