The Greek cousin of raita, this sauce benefits from time
in the refrigerator so the flavors can develop.
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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.