Author Notes
This is a refreshing dip for warm weather. It is good dipped with pita chips or as a side to a spicy dish. —cookingProf
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Ingredients
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Zest from one lemon
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1
Cucumber
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12 ounces
Greek yogurt
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3 tablespoons
finely chopped fresh dill
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Coarse sea salt to taste
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1 slice of lemon and 1 sprig of dill for garnish
Directions
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Peel and cut the cucumber in half lengthwise. Scrape out the seeds with a spoon. Slice the cucumber halves into very thin half-moons.
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Mix all ingredients in a bowl and chill for at least two hours. Garnish with a slice of lemon and a sprig of dill. Serve with pita chips.
I was gifted with the love for cooking as a very young girl growing up in Tehran. I would follow my grandmother to the fresh produce market every day in summer days and help carry her basket home. I would then stand around at her foot in the kitchen and she would reward me with delicious morsels of the food she was cooking.
My two prominent occupations/preoccupations are cooking and teaching computer science/writing computer programs. I find both equally rewarding.
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