1 (8 oz) container plain yogurt
1 (8 oz) container sour cream
2 large cucumbers
2 Tbsp olive oil
2 Tbsp lemon juice
1 Tbsp fresh dill, chopped
2 garlic cloves, minced
Salt
Pepper
- Shred the cucumbers and cover with a thin layer of salt. Allow to stand for an hour, until the cucumbers begin to drain. Discard of the liquid.
- Combine the sour cream, olive oil, lemon juice, dill, garlic, salt and pepper in a food processor.
- Add yogurt and cucumbers to the blended mixture. Stir with a spatula.
- Serve chilled.
That’s the news from the farm for this week. Until next time, Keep Livin’ on the Veg!
