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This is a light, cool Greek dressing or dip that can be served with crisp vegetables and pita bread or over salad greens. It also goes well with cooked meats, pita pocket sandwiches, over rice and on the side of an entree, especially lamb or pork chops, grilled beef or chicken.
- Grate the cucumber and drain it in a colander or strainer squeezing out the excess water. Then mix all the ingredients together. Fresh dill is best but dried will do. Use the garlic if you are a big fan, but the dressing is cooler and lighter without it.