1/2 cup plain greek yogurt1/2 cup sour cream
1/2 cup grated English cucumber, squeezed dry
1 clove of garlic, pressed
1 Tbsp olive oil
1/2 tsp dried dill
1 tsp fresh lemon juice
1 tsp fresh lemon zest
1/4 tsp kosher salt
1/8 tsp fresh ground pepper
Grate the cucumber, measure out 1/2 cup.
Transfer to a clean tea towel. Roll up (like a piece of hard candy) and squeeze tightly over the sink to remove excess water. Repeat several times until no more liquid comes out.
In a blender or food processor, add the yogurt, sour cream, garlic, olive oil, dill, lemon juice, zest, salt and pepper.
Add the cucumber.
Process until all the ingredients are well incorporated. Stir in the salt and pepper, adding more to taste as necessary.
Keep refrigerated. This sauce is best made at least an hour before ready to serve.
Makes 1 1/2 cups