August 23rd, 2014



Adapted from the recipe found at

3 tablespoons olive oil
2 tablespoons lemon juice
3 to 5 cloves garlic, finely minced
salt and pepper to taste
1 cup full-fat Greek yogurt, excess liquid drained
1 cup sour cream
2 cucumbers, peeled, seeded and diced
2 to 3 tablespoons finely chopped fresh dill (start with less and add to taste)

Combine olive oil, lemon juice, garlic, salt and pepper in a medium-sized bowl,

In another bowl, whisk yogurt and sour cream together. (We prefer full-fat, whole foods at We The Eaters, but you may opt for low fat yogurt or sour cream, or use 3 cups of Greek yogurt and forego the sour cream.)

Add the olive oil mixture to the yogurt-sour cream (or yogurt only) and mix well. Stir in the diced cucumbers and dill. Some folks may prefer a more blended texture and can use a food processor, but I diced my cucumbers to a fairly small sized and served it chunky. If you prefer a more mild flavor, dial back the lemon to 1 tablespoon, dill to 1 to 2 tablespoons and garlic to 2 or 3 cloves.

Chill the dish for 2 hours and mix it up before serving. Simply serve with toasted pita, or as a sauce with any kind of vegetable or meat dish.

Originally published in “Keeping It Cool…As A Cucumber

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