Description

This cool, creamy and tangy dip/sauce can be a condiment of Greek Gyro sandwiches, or as a dip with pita bread, raw veggies like baby carrots, celery sticks, cucumber slices, or your preferred crudites. It's easy to make and can be ready in minutes.

Ingredients

• 4 medium cucumbers, peeled
• coarse salt
• 2 c. plain Greek whole-milk yogurt (16 oz.)
• 6 oz. feta cheese, preferably French, crumbled (1 c.)
• 1 T. fresh dill and/or 1/2 c. finely chopped fresh mint, plus 1 sprig for garnish
• 1/2 c. heavy cream
• 5 T. freshly squeezed lemon juice from about 2 lemons
• freshly ground black pepper
• Napa cabbage leaves, for lining bowl, optional
• raw veggies or bread, for serving

Steps

1. Wash and halve cucumbers; scoop out seeds. Grate cucumbers on the large holes of a box grater. Transfer the grated cucumbers to a colander set over a bowl or in the sink. Stir in 2 t. salt to draw out the water; let the cucumber mixture drain 15 minutes.
2. Rinse cucumbers and shake out excess liquid. Wrap in a clean kitchen towel; squeeze out as much liquid as possible.
3. Stir together cucumbers, yogurt, feta, chopped mint, cream, and lemon juice. Season with salt and pepper.