{Notes} home
Ingredients Note: These are all guesses, I mix in stuff until it tastes right. 4 English (seedless) cucumbers, you can use two run-of-the-mill cucumbers, seeds and all, but I like the flavor of the English cukes.  They’re a little bit sweeter and sassier than regular cucumbers. 2 containers plain Greek yogurt, 10-12 oz total.  I use Fage 2%, because it’s super thick and rich. 1 Tbsp sour cream Handful of fresh dill, minus the stems Handful of fresh chives Two cloves garlic, diced up fine or put through a garlic press.  I’ve used garlic powder or garlic pepper when I haven’t had fresh around, and it works fine.  The garlic flavor isn’t as fresh, but it gets the job done. Juice of 1 lemon and 1 lime block of feta, cubed salt and pepper If you have a food processor, this is really simple.  Dump all of the above in, pulse until the big chunks are chopped, then mix the hell out of it, until it’s fluffy. If you don’t have a food processor, your dip will be a little more chunky, but still delicious.  Finely chop all of the solid ingredients; whisk together the juices, sour cream, yogurt and garlic, then fold in the solids.  You can grate the cucumber on a box grater, but it’s messy and a real PITA if  you use cukes with seeds. Serve with pita bread, either warm or at room temperature.  We ate it with a side of cheese, fruit, tortilla chips and queso, and washed it down with a magical blue vodka drink I found at the grocery store.

Ingredients

Note: These are all guesses, I mix in stuff until it tastes right.

  • 4 English (seedless) cucumbers, you can use two run-of-the-mill cucumbers, seeds and all, but I like the flavor of the English cukes.  They’re a little bit sweeter and sassier than regular cucumbers.
  • 2 containers plain Greek yogurt, 10-12 oz total.  I use Fage 2%, because it’s super thick and rich.
  • 1 Tbsp sour cream
  • Handful of fresh dill, minus the stems
  • Handful of fresh chives
  • Two cloves garlic, diced up fine or put through a garlic press.  I’ve used garlic powder or garlic pepper when I haven’t had fresh around, and it works fine.  The garlic flavor isn’t as fresh, but it gets the job done.
  • Juice of 1 lemon and 1 lime
  • block of feta, cubed
  • salt and pepper

If you have a food processor, this is really simple.  Dump all of the above in, pulse until the big chunks are chopped, then mix the hell out of it, until it’s fluffy.

If you don’t have a food processor, your dip will be a little more chunky, but still delicious.  Finely chop all of the solid ingredients; whisk together the juices, sour cream, yogurt and garlic, then fold in the solids.  You can grate the cucumber on a box grater, but it’s messy and a real PITA if  you use cukes with seeds.

Serve with pita bread, either warm or at room temperature.  We ate it with a side of cheese, fruit, tortilla chips and queso, and washed it down with a magical blue vodka drink I found at the grocery store.

0 Notes