1English cucumberpartially or unpeeled, grated with the large holes of a cheese grater
7ounce containerplain Greek yogurt
1largeGarlic cloves minced
1teaspoonWhite wine vinegar
1tablespoonfresh chopped Dill
Salt and pepper to taste
Drizzle of olive oil
In a clean kitchen towel, squeeze the excess moisture out of the grated cucumber. There should be about ¾ cup or so.
In a bowl, combine yogurt, sour cream, cucumber, garlic, lemon juice, vinegar, salt, and pepper. Stir until well mixed. When ready to serve drizzle a bit of olive oil over top.
This is best made ahead a couple of hours. It gets better with time. Chill before serving.If you can’t find an English cucumber, use 1 regular peeled cucumber but remove the seeds with a spoon first.Be sure to drain the cucumber after grating by wrapping and squeezing it in cheesecloth or paper towel. This removed excess moisture for the best dip/sauce results. How to StoreStore in an airtight container in the refrigerator for up to 4 days.