Anders Bandt
Ingredients
- 2 medium cucumbers
- 1 (16 ounce) container plain Greek yogurt
- 3 cloves garlic, minced
- 2 tablespoons olive oi
- 1 tablespoon chopped fresh dil
- ½ medium lemon, juiced
- salt and ground black pepper to taste
Instructions
- Peel cucumbers; remove seeds with a spoon. Grate cucumber on the large holes of a box grater, then squeeze to drain excess liquid.
- In a food processor combine the cucumber with Greek yogurt, garlic, olive oil, dill, lemon juice, salt, and pepper. Blend until smooth.
- Serve immediately or for best flavor cover and refrigerate for at least 1 hour before serving.
Notes