Ingredients
2 seedless cucumbers; peeled
3 clove garlic; minced
1 1/2 oz fresh dill; chopped
32 oz plain greek yogurt
3 lemons
1 salt and white pepper
Method
Sources
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Recipe1M+
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Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fiery dry English mustard — mix fresh for roast beef, Welsh rarebit
Granulated garlic — rubs, seasoning blends, sauces, marinades
Shelf-stable garlic — quick garlic without peeling or mincing
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fiery dry English mustard — mix fresh for roast beef, Welsh rarebit
Granulated garlic — rubs, seasoning blends, sauces, marinades
Shelf-stable garlic — quick garlic without peeling or mincing
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grate the cucumbers into a small, mesh strainer. squeeze the moisture from the shredded cucumbers. excess water will thin the sauce. discard cucumber juice or use for another purpose. add the shredded cucumbers, garlic, and dill to the yogurt. zest all three lemons into the yogurt. cut each lemon in half and squeeze the juice into the yogurt one at a time. fold ingredients. taste the sauce after each half lemon to your desired taste. add salt and white pepper if desired. variations; parsley, tarragon, grapefruit, onion, vinegar, celery, olive oil, sour cream this makes a large batch! keep refrigerated for 3-5 days