This is one of my favorite recipes of all time, I've been perfecting it for years. It's super easy to make and great on raw veggies, grilled veggies, chicken... and, well, sometimes I like to eat it right out of the container with a spoon.
2 C (1 - 500g container) Fat Free Greek Yogurt
2 baby cucumbers (can use 1/4 of a seeded long english cucumber)
1/4 cup fresh dill, chopped (I use scissors)
2 cloves garlic
1 T red wine vinegar
1/2 T dijion mustard
Splash of lemon juice (optional)
Drizzle of olive oil (when serving)
Shred cucumber with the larger holed side of the cheese grater. Place shredded cucumber on a plate lined with paper towel and sprinkle with a little salt to draw the water out. Place aside while you prepare the rest.
|Shredded cucumber with a paper towel to soak up water|
In a medium bowl, combine yogurt, dill, minced garlic, vinegar, mustard and lemon juice. Save the yogurt container.
Once the paper towels under the cucumber are completely soaked, pat them dry and fold the cucumber into the mixture.
Serve with a little olive oil drizzled over the top, 'cause that's how they do it in Greece!
That's it... so easy! Enjoy!
|Tonight's dinner. YUM!|