Yanni’s Greek Yogurt Sauce
- Author: Laura Fuentes
- Yield: 1 1/2 cups
- 1 cucumber, peeled
- 1 garlic clove
- 1 cup (230 g) plain yogurt
- 1/2 teaspoon salt
- 1/2 teaspoon lemon juice
- 1/4 teaspoon dried dill
- Place a grater inside a medium bowl. Grate cucumber and garlic clove into the bowl.
- Add plain yogurt, salt, lemon juice, and dill to the cucumber and garlic.
- Combine all ingredients well and refrigerate for at least one hour prior to serving.