I was craving something like this to go with the Yogurt Chicken so I combined a couple of recipes that I found on the internet. Some call for half sour cream, half yogurt, I chose to stick with only yogurt and I was very happy with how it turned out. **This is also what we always have with Marilyn’s Souvlaki, rolled in a pita with lettuce and tomatoes.**
1 T. EACH olive oil AND lemon juice
2 c. thick, full-fat plain yogurt
4 cloves of garlic (up to a full head!), cleaned and finely minced
1 English cucumber, washed – half grated, half diced – all of it left to drain and dry on paper towels for about a half hour
1/2 t. salt
Combine the oil and lemon juice in a medium bowl and then slowly fold in the yogurt, making sure that it mixes completely with the oil.
Add the garlic (as much as you wish to your taste), the grated, dried cucumber and the salt. Stir well and chill – the longer it’s chilled before serving the more intense the garlic will become. I added the diced cucumber right before serving.
- Category: Sauces, Dip, Greek