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serve with so many things such as black bean and avocado burgers or pita.

1 pound plain yogurt (whole milk or low fat – not no fat)
1 cucumber, seeded (peel or unpeeled, whatever you prefer)
1 tablespoon plus 1/2 teaspoon kosher salt
1/2 cup sour cream
3 tablespoons freshly squeezed lemon juice (2 lemons)
1 tablespoon olive oil
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced fresh dill
freshly ground black pepper to taste


Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.

Transfer the thickened yogurt to a large bowl.

Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt.

Mix in the sour cream, lemon juice, olive oil, garlic, and dill, then salt, and pepper – to taste. If you let it sit the dressing will be more flavorful.


You can use the whey, the liquid leftovers, for other baking – like banana bread instead of the buttermilk, or the muffins in lieu of the milk.

The cucumber liquid can be used in a shake or add to water for a refreshing ‘lift’ to you water – try freezing it for ‘nice cubes’.

A little lime juice for some of the lemon juice is nice too!

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