3 c Greek yogurt
3 Tbsp lemon juice
1 Garlic clove, minced
1 large Red Dog Farm English cucumber, diced (the long, skinny ones)
1 Tbsp salt (for salting cucumbers)
1 Tbsp Red Dog Farm Dill or 1 Tbsp Mint, chopped (or both, depending on preference)
salt & freshly ground black pepper
Peel cucumbers and dice. Put them in a colander and sprinkle with the tablespoon of salt (draws water out). Cover with a plate and sit something heavy on top. Let sit for 30 minute Drain well and wipe dry with a paper towel.
In food processor or blender, add cucumbers, garlic, lemon juice, dill and/or mint, and a few grinds of black pepper. Process until well blended, then stir into yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend.
Use this sauce with gyros, falafel, salads, or just for dipping pitas.This will keep for a few days in the refrigerator, but you will need to drain off any water and stir each time you use it.