Cucumber Yogurt Dip
Source/Author: Mary V
"Greek yogurt: the ancient secret to modern deliciousness."
Ingredients:
| • salt | to taste |
| • white wine vinegar | 1 tablespoon |
| • plain Greek Yogurt | 1/2 cup |
| • light sour cream | 1/2 cup |
| • extra virgin olive oil | 1 tablespoon |
| • garlic, mashed into a paste | 1 large clove |
| • chopped fresh dill | 1 tablespoon |
| • ground black pepper | pinch |
| • cucumber, peeled, seeded, and finely chopped | 1 |
| • honey | 1/2 teaspoon |
Toss the cucumber with the salt in a colander; let drain 30 min.
Press and biot dry with paper towels. Mix in a bowl with yogurt, sour cream, oil, vinegar, garlic, dill, sugar, and pepper.
Serve with chips for dipping.
Dip keeps refrigerated for up to 4 days.