2 cucumbers, peeled and seeds removed
1 t salt
3/4 c (6 oz) plain yogurt
1/2 c (4 oz) sour cream
1/2 c garlic crushed
Juice of 1 lemon
1/8 t cayenne pepper
Cut cucumber inot pieces, 1/2 inch long and puree. Place puree in a colander sprinkle with salt and let stand to drain for approx. 15 min. Combine remaining ingredients and cucumber puree. Adjust seasoning if necessary. Refrigerate for 5 to 6 hour and serve as a dip or with gyro.
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