Herby Cucumber Dip with Summer Veggies
Makes 2½ cups
  • 1 cup grated seedless cucumber (about 1 cucumber)
  • 2½ teaspoons kosher salt, divided
  • 2 cups plain whole-milk Greek yogurt
  • ¼ cup sour cream
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon sliced fresh chives
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, grated
  • Assorted raw vegetables, to serve
  • Garnish: extra-virgin olive oil, chopped fresh dill, cracked black pepper, lemon zest
  1. Line a fine-mesh sieve or strainer with cheesecloth. In a medium bowl, stir together cucumber and 1 teaspoon salt. Transfer to prepared sieve and place over a medium bowl; let stand at room temperature for 30 minutes. Gather cheesecloth around cucumber, gently squeezing to release as much liquid as possible.
  2. In a large bowl, stir together cucumber, yogurt, sour cream, lemon juice, dill, chives, oil, garlic, and remaining 1½ teaspoons salt. Cover and refrigerate at least 1 hour. Serve with vegetables. Garnish with oil, dill, pepper, and lemon zest, if desired.
Recipe by Taste of the South at https://www.tasteofthesouthmagazine.com/herby-cucumber-dip-summer-veggies/