Everyone has their own version of this sauce. Ours is very simple, but is the perfect accompaniment to our seafood fondue.
1 small cucumber, trimmed but not peeled, and cut to fit the feed tube
1 garlic clove, peeled
1½ tablespoons fresh dill
1½ tablespoons fresh mint leaves
½ tablespoon fresh oregano (or ½ teaspoon dried)
2 cups plain Greek yogurt
1 tablespoon fresh lemon juice
¼ to ½ teaspoon kosher salt (to taste)
1 to 2 pinches freshly ground black pepper (to taste)
No nutrition information available
1. Fit a food processor with the medium shredding disc. Shred the cucumber using medium pressure. Remove and reserve.
2. Replace the shredding disc with the metal chopping blade. Put the garlic, dill, mint and oregano in the work bowl and process to chop, about 5 seconds. Scrape down the sides of the bowl and add the yogurt. Process to combine, about 10 seconds. Scrape down the sides of the bowl and add the shredded cucumber and lemon juice; pulse to combine. Add salt and pepper to taste.
3. Transfer to a separate container and allow to chill for at least 30 minutes to allow flavors to develop.
4. This may be used immediately after resting, or stored in the refrigerator for up to 5 days. Stir well before using.
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