I have had this sauce many times at Pita Pit, we had it with our meal at The Olive Oil (check my post under the “Restaurants” tab), and I’m pretty sure I have seen it made on Food Network in the past. With the flavor profiles of this dip that I’ve seen and tasted, I made my own at home. Man, did it turn out delicious. Here’s the recipe!
1 c. Plain Greek Yogurt
1/4 c. Grated cucumber
Zest of 1 medium lemon
Juice of half medium lemon
2 garlic cloves, grated/pressed
1/2 tsp parsley, minced
1/2 tsp dill, minced
Pinch of salt
Cracked black pepper
1. Grate the cucumber and place on a paper towel. Squeeze out all of the liquid. Sandwich between new paper towels to absorb remaining moisture.
2. Zest the whole lemon. Mince the parsley and dill.
3. In a small bowl, add the yogurt and grate in the garlic with either a microplane or use a garlic press.
4. Add in the zest, lemon juice, and herbs. Salt and pepper it to your taste. Serve with the Greek meatballs, cucumbers, or warmed up pita bread! Yuuum!