2 containers (5.3 oz) plain Greek yogurt
2 tablespoons olive oil
Juice of half a lemon
Pepper to taste
Garlic to taste (up to 3 cloves, minced)
Optional – 1 tablespoon chopped fresh dill.
Cucumber prep – Peel and then shred the cucumber (use a cheese grater for that part.) Put the results in a colander over a bowl. Add a little salt. Mix it in with your hands. Allow this to sit in the fridge for about 20 minutes. Then press the cucumber shreds down, even squeezing the mass with your hands. The goal is to get the majority of moisture out.
Concord foods reconstituted lemon juice instructions says that 3 Tablespoons equals the juice of on medium lemon – so for this recipe, use 1.5 Tablespoons.
Do not use flavored yogurt – even vanilla. The yogurt must be plain. Greek yogurt yields a better texture – regular yogurt will make this runny.
Mix all ingredients together. You can serve it immediately, but the flavors will be better if served the next day. Makes 5 generous servings.