Cucumber Sauce

  • 4 Tbsp plain yogurt (preferably goat’s or sheep’s milk)
  • 1 Tbsp sour cream
  • 1 Tbsp mayonnaise
  • 1 Tbsp olive oil (EVOO)
  • 1 tsp minced roasted garlic  (about 1 medium clove)
  • 1/2 Tbsp lemon juice
  • 1/2 tsp fresh dill, chopped fine
  • 1 large cucumber, seeded, peeled and cubed
  • 1 pinch salt (to taste)
  • 1 pinch pepper (to taste)

Place cucumber cubes into a colander and sprinkle with a pinch of salt.  Let rest for 10-15 minutes to allow excess water to drain from the cucumber.  Without rinsing the cucumber, gently squeeze the cucumber in a paper towel or cheese cloth, removing as much moisture as possible.  Pulse process all ingredients in food processor until you have a nice creamy consistency.  Chill for a few hours before serving (if at all possible, to allow the flavors to marry together). 

Serve on Gyros, grilled lamb chops  . . . really just about anything would good with a little of this – it’s YUMMY!

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