Cucumber-Dill Sauce

Pantry and Fridge

Best if made one day in advance

Ingredients

1 cup Plain Yogurt (do not use low-fat or nonfat)

1/2 cup Mayonnaise

1/2 tsp Kosher Salt

1/8 tsp Black Pepper, freshly ground

1 tsp Lemon Juice

1 tsp White Wine Vinegar
1 Cucumber (about 16 ounces), peeled, halved lengthwise, seeded
3 Tbl Fresh Dill, finely chopped
2 tsp Fresh Garlic, minced

Instructions

Place strainer over large bowl. Line strainer with 3 layers of cheesecloth. Spoon yogurt into cheesecloth-lined strainer; let stand at room temperature to drain 3 hours (liquid will drain out and yogurt will thicken).

Transfer yogurt to medium bowl; discard liquid. Meanwhile, coarsely grate cucumber. Place in another strainer; let stand at room temperature until most of liquid drains out, about 3 hours. Discard liquid. Squeeze excess moisture from cucumber.

Combine all ingredients. Cover and refrigerate.

Yield: 1 1/2 cups

Recent Recipes

Black-Eyed Pea Hummus

If you're looking for a creative twist on traditional hummus, black-eyed pea hummus is a delicious and nutritious option. Made with creamy black-eyed peas, tangy lemon, and a hint of garlic, this dip offers a unique Southern flair while keeping all the classic flavors you love. Perfect as a party appetizer, a spread for sandwiches, or a healthy snack, this recipe is both easy to make and irresistibly tasty.

Monkey Bread

A perfect breakfast for a house full of teenage boys. This version instructs you to make them in individual muffin tins, but they can also be made in a casserole dish. I like to top the warm, finished product with a small pat of butter and a pinch of salt.

Baked Asparagus

Bright, tender, and irresistibly flavorful, baked asparagus is a quick and healthy side dish perfect for any meal. Roasting brings out its natural sweetness while adding a delightful crispness to the tips. With just a handful of ingredients and minimal effort, this recipe is a surefire way to elevate your veggie game.

RobertStJohn.com