Posted by on Nov 4, 2009 in Appetisers, Middle Eastern, Sauces, Side Dishes | Comments Off


1/2 of an English cucumber, partially peeled OR

1 whole  cucumber – peeled and seeded

1 cup plain yogurt (preferably Greek yogurt or regular yogurt strained through a cheesecloth)

1/3 cup sour cream

juice of 1/4 lemon

1 tsp. dill weed (optional)

2 cloves garlic, crushed

salt and pepper to taste


1. Grate the cucumber and squeeze out all of the juice.

2. Mix all other ingredients in a medium bowl. Add cucumber.

3. Let stand in fridge for at least 1 hour.

4. Serve with pita chips as an appetizer or with Greek meatballs (recipe follows).

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