- 1 cup plain Greek yogurt
- 1 cup sour cream
- 3 Tbsp olive oil
- 1 Tbsp lemon juice
- 1/4 tsp white pepper
- 1 cucumber, peeled, seeded and diced
- 1 Tbsp fresh dill, chopped
- 1/2 tsp salt
- 2 cloves garlic, minced
- In a large bowl, mix all the ingredients together with a whisk. Chill in refrigerator for 2 hours before serving.
Olive oil and lemon juice, pepper and salt.
Add sour cream and Greek yogurt.
After peeling the cucumber, slice in half lengthwise. Using a spoon, scrape out the seeds.
Slice thin strips lengthwise and dice finely.
Add to the sauce, along with dill.
Chill for at least two hours in the fridge before serving.
Serve over gyros or chicken souvlaki (recipe coming soon).