I think everyone has had this delightful blend of Greek yogurt and cucumber; I’m not sure everyone realizes how simple it is to make. This delicious blend, is great in a variety of ways. This time I was making it to go on som chicken Gyro with a whole wheat pita; however it is equally good as a standalone dip with pita chips, or cut vegetables. The only real trick to it is time. It really needs to sit up for a minimum of 4 hours, yet overnight is preferred. It just needs that time for the flavor marriage to mature. Generally speaking the longer it sits up, the better is.
So what do we need to make this:
1 cucumber grated
Salt
Greek yogurt
Dill
Lemon juice
Lemon zest (optional)
1 large garlic toe- grated or minced
Cayenne pepper
Olive oil
The first thing well do is grate the cucumber then set it in a bowl with some salt.
Let the last pull all of the liquid out of the cucumber
While the salt is doing its job, put the yogurt in a bowl and add in some chopped dill, cayenne pepper, the juice of 1 lemon, some lemon zest if you like; and either grate or mince down a large garlic toe.
After 15 minutes the cucumber should be ready, go ahead and put the watery remains in a paper towel or cheese cloth and sleaze as much liquid as you can out of it.
Pour the dried bits of cucumber into the yogurt and thoroughly combine. Taste test it for pepper content. The flavor will not be there, you have to trust yourself here.
Drizzle a we bit of olive oil over the top and place it in the fridge for a while.
Enjoy with your favorite gyro blend or as a dip.