Kathy D


This is a great Greek-style sauce. You can use it as a sauce/topping or as a dip! It's great as a dip with pita! Recipe from Ina Garten. Note: prep time does not include 4-5 hours straining time for the cucumbers and yogurt.

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5 Cups


15 Min


No-Cook or Other


4 c
plain yogurt, whole milk or low-fat
hothouse cucumbers, unpeeled and seeded
2 Tbsp
plus 1 teaspoon kosher salt
1 c
sour cream
2 Tbsp
champagne vinegar or white wine vinegar
1/4 c
freshly squeezed lemon juice (2 lemons)
2 Tbsp
good olive oil
1 Tbsp
minced garlic (2 cloves)
1 Tbsp
minced fresh dill
1/4 tsp
freshly ground black pepper

Directions Step-By-Step

Put the yogurt in a cheesecloth-lined sieve and set it over a bowl. Grate the cucumber and mix it with 2 T of the salt; place it in another sieve and set it over another bowl. Place both bowls in the fridge for 3-4 hours, so the yogurt and cucumber can drain.
Transfer the thickened yogurt to a big bowl. Squeeze as much of the liquid from the cucs as you can, and then add them to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1 t salt, and the pepper.
You can serve this immediately, but it's better to allow it to sit in the fridge for a few hours so the flavors can blend.

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Dairy
Regional Style: Greek