Another glorious, thick and creamy sauce or dip to add to your repertoire!
We made this in our Weekly Cooking Class!
Ingredients
· ½ English cucumber
· 2 cloves garlic, minced
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· ¼ cup fresh dill, chopped
· Pepper to taste
· 1 tablespoon lemon juice
· 1 tablespoon white wine vinegar
· 1 ½ cups plant based yogurt, unsweetened
· Optional: ¼ cup nooch
· Optional: diced pickles
Instructions
1. Grate cucumber or use peeler to make small ribbons. Set aside in a strainer to allow excess liquid to drain.
2. Whisk everything else, apart from dill, in medium-sized bowl.
3. Use a spatula or spoon to press excess liquid from cucumber through strainer. You could also pile into clean cotton tea towel or cheesecloth to wring/squeeze out more liquid.
4. Fold cucumber and fresh dill into yogurt mixture.
5. Important! Set aside in the fridge for at least an hour to allow flavors to merry.
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