This is the perfect compliment to Green Chicken Gyros or makes a great topping for grilled fish. I also love to dip vegetables and pita chips in it!
Also seen on Six Sisters' Stuff
Ingredients32 ounces plain yogurt
2 cucumber ( regular, peeled and seeded )
3 clove(s) garlic ( crushed )
2 teaspoons red wine vinegar
1 teaspoon lemon juice ( fresh )
1/2 teaspoon dill weed ( dried )
to taste salt
to taste black pepper
to taste olive oil ( drizzle, extra virgin )
Strain yogurt using a cheesecloth over a bowl (if you don’t have that, a strainer lined with a coffee filter will work) fora couple of hours (I let mine strain for about 6 hours) or overnight to get out as much moisture as possible (I know that this step sounds funny, but I promise that if you don't do it, your sauce will be runny and not as delicious).
Shred or grate the cucumbers and blot them with a paper towel or clean kitchen towel to get rid of as much moisture as possible.
Mix together the strained yogurt, shredded cucumbers, garlic, vinegar and lemon juice. Add salt and pepper to taste. Keep in the fridge until serving (let the flavors come together for about 30 minutes before serving).
If you want, drizzle a little olive oil over the top before serving.
4From Six Sisters' Stuff
Adapted from Six Sisters' Stuff