Ingredients
Units
Scale
- 1 large cucumber
- 3/4 cup plain yogurt
- 3/4 cup sour cream
- 3 tablespoons olive oil
- 4–1/2 teaspoons minced fresh dill
- 4–1/2 teaspoons red wine vinegar
- 3 garlic cloves, minced
- 1/4 teaspoon salt
- Additional minced fresh dill
- Pita bread wedges
Instructions
- Peel cucumber; cut in half lengthwise and scoop out seeds. Grate cucumber; squeeze between paper towels several times to remove excess moisture.
- Place cucumber in a small bowl; stir in the yogurt, sour cream, olive oil, dill, red wine vinegar, garlic and salt. Refrigerate until chilled. Sprinkle with additional dill. Serve with pita wedges.
Notes
- This dip is also a must-have accompaniment to marinated lamb or chicken grilled on a skewer.
How to Store:
Store any leftover Garlic Cucumber Dip in an airtight container in the refrigerator for up to 4 days. Be sure to give it a stir before serving, as the cucumber may release some liquid. This dip is best enjoyed cold, and it tastes even better after sitting for a few hours as the flavors meld together.
- Prep Time: :20
- Category: Appetizer
- Method: Combine
- Cuisine: Med