I just a cut few fresh cucumbers from my garden and needed to use them up. This was my second attempt at making this and it turned out seriously delicious! The key difference is using the cheesecloth to drain the water from the cucumber. I have actually recently found a more eco-friendly replacement-a nut bag. It does just as good a job as the cheesecloth but the key difference is you can wash it and re-use. You can even throw it in with the laundry!
Here are the ingredients I used tweaking a recipe I found online. Feel free to adjust to your personal preference. For example, I am a garlic lover so I might have added more than the normal person would prefer. You really can’t go wrong with these ingredients so add more or less depending on what your taste buds prefer!
1 cucumber from your garden
5 cloves of garlic
half of a lemon
2 cups of nonfat plain greek yogurt
2 Tbsp. fresh dill from your garden
1 Tbsp. fresh mint
sea salt and cracked pepper to taste
1. Peel, de-seed and grate your cucumber. I grated it with the same size I would cheese.
2. Place grated cucumber in cheesecloth or nut bag. Squeeze out all of the excess water.
3. Combine the cucumber with 2 cups of plain fat-free greek yogurt, half of a freshly squeezed lemon, and 5 pressed garlic cloves. Stir well.
4. Add in chopped dill and mint with the salt and pepper. Stir until all ingredients are combined.
5. It is best to refrigerate for at least an hour to let all the spices and ingredients blend together. It will be even better the next day! But if you are like me and can’t wait, simply enjoy!
Suggestions for use-
Please feel free to add your comments about how you have used this delicious sauce!
Chop fresh vegetables such as carrots or celery and use as a dip.
Spread on a pita and add fresh veggies for a healthy veggie sandwich
Serve with naan, pita chips, or blue corn tortilla chips.