Page 272 - My Cookbook
P. 272
INGREDIENTS
1⁄2 cucumber, peeled, halved lengthwise, and seeded
1⁄2 cup plain whole-milk Greek yogurt
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh dill
1 small garlic clove, minced
1⁄4 teaspoon pepper
1⁄8 teaspoon salt
Cucumber-Yogurt Sauce
Dressing, Sauce
Makes About 3/4 cup ∙ Source Cookscountry.com
DIRECTIONS
FROM OUR SPONSORS
A spoon makes easy work of removing the cucumber seeds. Using Greek yogurt here is key; don’t substitute regular plain yogurt, or the sauce will be very watery.
PLAY VIDEO
Shred cucumber on large holes of box grater. Combine yogurt, oil, mint, dill, garlic, pepper, salt, and shredded cucumber in bowl. Cover and refrigerate until chilled, about 20 minutes. Serve.
