Tzatziki Dip
Recipe adapted from Ina Garten by The Frugal Foodie
Ingredients
2 (6 oz) containers of plain Greek Yogurt
1 hothouse cucumber, shredded with the water squeezed out
1/4 cup sour cream
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 tablespoon dried dill
1 teaspoon garlic powder
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Instructions
Place the yogurt in a medium bowl.
Add cucumber, and sour cream. Stir to combine.
Add remaining ingredients, and stir.
Note: This dip tastes better the longer you let it sit. Lasts about 1 week in the fridge in an air-tight container.