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