The Greek cousin of raita, this sauce benefits from time
in the refrigerator so the flavors can develop.
The Greek cousin of raita, this sauce benefits from time
in the refrigerator so the flavors can develop.
2 garlic cloves, peeled
1 tablespoon fresh dill
1 piece (½ inch) lemon peel, bitter white pith removed
4 ounces cucumber, seeded (if necessary) and cut into 1-inch pieces – do not peel
1 cup plain Greek yogurt (any fat variety works)
1 tablespoon fresh lemon juice
2 pinches kosher salt
Nutritional information per serving (2 tablespoons):
Calories 7 (1% from fat) • carb. 1g • sugars 1g • pro. 2g • fat 3g • sat. fat 0g
• chol. 0mg • sod. 153mg • calc. 33mg • fiber 2g
1.
Put the garlic, dill and lemon peel into the chopping cup. Select
Speed 5 and process on Speed 5 to roughly chop, about 20 seconds. Scrape down the sides of the bowl and add the cucumber. Process again on Speed 5 until finely chopped, about 10 seconds.
2.
Add the remaining ingredients and process until combined.
3.
Transfer to a storage container, cover and refrigerate for a minimum of
2 hours, preferably overnight.
4.
Taste and adjust seasoning as desired.