Such a fresh and flavorful condiment that pairs amazingly well with so many dishes, or it makes a delicious dip with fresh vegetables or pita. A healthier option than a mayo heavy ranch too.Makes nearly 2 cups.
Ready in: 10minutes
1cupwhole Greek yogurt,preferably Fage (important see notes*)
10oz. English cucumber**,peeled if desired, seeded
1 1/2Tbsp choppedfresh dill***
1garlic clove,finely minced (1 tsp)
1Tbspextra virgin olive oil
1Tbspfresh lemon juice
Sea saltor table salt, to taste and optionally black pepper
Peel cucumber if desired (it adds a faint texture and a will lightly tint the dip, but this is optional to peel). Slice cucumber in half throught the length and use a spoon to remove seeds.
Chop cucumber into chunks, then add to a food processor.**** Pulse until cucumber is almost finely chopped.
Remove blade from food processor, then press cucumber against the sides of the processor bowl to remove some of the excess liquid, reserve liquid (proceed to step 1 in notes if you aren't using a very thick Greek yogurt).
Add yogurt, cucumber, dill, garlic, olive oil and lemon juice to a medium mixing bowl. Season with salt, and pepper if using, to taste.
Stir mixture until well blended. If you find it's a little thick for your liking you can pour in some of the reserved cucumber juice from the food processor.
If serving over warm food (like salmon, chicken, steak, gyro or cooked veggies) let rest at room temperature about 30 minutes. Store in refrigerator.
*If you are using another brand of Greek yogurt that isn't as thick as Fage then you will need to squeeze excess moisture from the cucumbers after finely chopping, to do so spread over paper towels and press out excess moisture or wrapping in cheesecloth and squeeze.
**10 oz. is about 3/4 of 1 medium English cucumber.
***Mint may be substituted for dill if preferred.
****If you don't own a food processor you can finely mince up the cucumber by hand.