From Brown Eyed Baker
This sauce is easy, creamy, light and delicious. Be sure to seed, salt and dry the cucumber really well so the sauce doesn't get runny. It's delicious on falafel or even as a veggie dip.
Ingredients
1 medium cucumber, peeled, seeds removed, cut into large pieces
1½ teaspoons salt
1½ cups plain Greek yogurt (I used fat free)
1 small clove garlic, grated
4½ teaspoons fresh lemon juice
1½ teaspoons fresh dill, chopped
Directions
Place the cucumber pieces in a colander and sprinkle with salt. Let rest for 30 minutes. Use paper towels or a clean dish towel to dry very well. Chop finely.
In a medium bowl, combine the chopped cucumber with the Greek yogurt, garlic, lemon juice and dill. Stir thoroughly to combine. Refrigerate at least two hours before serving, so the flavors can meld.
Store any leftovers covered in the refrigerator for up to 3 days.
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