Great in a wrap or as a dip.
Servings: makes 1 1/2 cups
Sodium: 4 mg per tablespoon Time: 20 minutes plus at least 1 hour (but ideally overnight) for chilling
1 cup grated cucumbers (about 2 Persian cucumbers)
1 tablespoon mint or dill, minced (I prefer dill)
1-2 cloves garlic, pressed
1/2 cup sour cream
1/2 cup plain greek yogurt
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon red wine vinegar
1 teaspoon onion powder
pinch of sugar
fresh ground black pepper to taste
This recipe is very flexible. I love the combination of yogurt and sour cream but I’ve also made it with just yogurt and it’s still very delicious. The garlic really develops if you leave it overnight so if you’re serving it right away I would add another clove or two of garlic. If you have lots of dill or mint, add as much as you like!
1) Grate cucumbers and squeeze as much water as you can out of them. I like to use Persian cucumbers because they have fewer seeds and a thin skin. If you use the larger, seedy variety, remove the seeds and peel the skin if it's tough and waxed.
Then combine the cucumbers with all remaining ingredients and mix well. Cover and refrigerate for at least 1 hour before serving, ideally overnight.
I recently made this with some roasted Brussels sprouts tossed in a balsamic vinaigrette, roasted potatoes, and baked salmon and it was so good!
I used to roast potatoes with garlic, but the garlic would burn and turn bitter. So my new favorite way to prepare potatoes is to microwave for 3-4 minutes, toss with olive oil, onion powder, paprika, and black pepper, and roast at 425°F for 15 minutes. Then sauté a few cloves of minced garlic in oil until soft and fragrant, and toss the roasted potatoes in the garlic oil just before serving. No more bitter, burnt garlic potatoes.