This is a creamy, yet light sauce that is perfect for dipping stuffed grape leaves in, falafel, meatballs, etc. It also makes a really nice salad dressing. It’s super easy and can be ready in minutes.
If you’d like you can add/change some ingredients to make the sauce a little different, such as; capers, thinly sliced red onion, finely dice your cucumber instead of chopping, etc. Make it your own!
1 thinly sliced Persian cucumber
2 cups Greek Yogurt (you can substitute sour cream)
2 cloves of minced garlic
2 sprigs of finely chopped dill, or 1 Tablespoon finely chopped mint
and white pepper, to taste
Peel the cucumber and slice very thin.
Place cucumber in colander or on paper towel to remove any excess liquid.
Combine the yogurt, garlic, and dill (or mint) in a medium bowl.
Mix in the cucumber.
Season with salt and white pepper, to taste.
Refrigerate until ready to use.