Taziki Sauce

I make this to serve when we eat Greek-inspired lamb or chicken. Makes a nice dip, too.



Makes 2 cups

Combine:

  • 3/4 cup plain nonfat yogurt
  • 3/4 cup sour cream
  • 1/2 hot house cucumber, unpeeled, seeded and finely chopped
  • 1/2 medium onion, finely chopped
  • 1 t kosher salt
  • 1 T Champagne vinegar
  • Juice of 1 lemon
  • 1 T olive oil
  • 1 clove garlic, pressed
  • 2 t fresh dill
  • A few turns of black pepper

Refrigerate for 1 hour before serving. Taste for seasoning and serve.

Keeps well for about a week, covered and refrigerated.