Cuisinart original

The Greek cousin of raita, this sauce benefits from time in the refrigerator
so the flavors can develop. For a thicker consistency, drain the yogurt
in the refrigerator overnight.


Makes about 1¾ cups


2         cups plain yogurt

8         ounces English cucumber, shredded and squeezed dry

2         garlic cloves, peeled and finely chopped

1         tablespoon fresh lemon juice

¼        teaspoon lemon zest

           large pinch kosher salt

1         tablespoon finely chopped fresh dill

Nutritional information

Nutritional information per serving (2 tablespoons):
Calories 32 (32% from fat) • carb. 3g • pro. 2g
• fat 1g • sat. fat 1g • chol. 5mg • sod. 70mg
• calc. 71mg • fiber 0g


1. Line a fine mesh strainer with 1 to 2 paper coffee filters and position it over a bowl. Fill the paper-lined strainer with the yogurt and drain for 1 hour. 

2. Remove yogurt from liner and put in a bowl with remaining ingredients.  Stir to combine and chill in refrigerator until ready to serve. Adjust seasoning as desired.