Ingredients
1/2 cucumber, peeled
75 grams (3/4 cup) of Greek yogurt
25 grams (1/4 cup) of sour cream
1/2 medium garlic clove, finely grated
1 tablespoon fresh dill, finely chopped, or 1 teaspoon dried dill
1/2 teaspoon olive oil
1/2 teaspoon freshly squeezed lemon juice
Salt
Pepper
Garnish
Extra Virgin Olive oil
Dill leaves
Kalamata Olives
Directions
1. In a bowl, grate the cucumber, sprinkle it with salt, and set is aside to release the excess liquid.
2. Turn the garlic into a paste using your knife and some salt.
3. In a separate bowl, combine the yogurt, sour cream, garlic, olive oil, and black pepper.
4. Remove the excess cucumber liquid by squeezing it in a kitchen towel or in your hands.
5. Add the squeezed cucumber and dill and stir to incorporate.
6. Adjust salt, pepper and add lemon juice to taste. Chill until ready to use.
Inspiration 3
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