2 (8 ounce) containers plain yogurt
2 cucumbers - peeled, seeded and diced
2 tablespoons olive oil
1/2 lemon, juiced
Salt and pepper to taste
1 tablespoon chopped fresh dill
3 cloves garlic, peeled
In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic.
Process until well combined.
Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor
Pairs Well With
When I first came to California, I worked in a Greek Grocery. The owner's gave me a cookbook for my 24th birthday, this is the first recipe i made from that book. it tastes very close to what we sold at the grocery back then.