This is fresh, creamy, dilly, garlicky, and perfect to serve with a vegan spanakopita, some Radish Fritters or some homemade falafels!
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| Prep Time | 10 minutes |
| Servings |
cups
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Ingredients
- 1 12 ounce container vegan sour cream or plain yogurt I really like the Silk almond-based yogurt - unsweetened.
- 1 medium Long English cucumber grated, salted, and squeezed.
- 1/2 lemon - juiced about 2 Tablespoons
- 2-3 cloves fresh garlic minced
- 3 Tablespoons fresh dill stems removed and leaves finely chopped
- salt and pepper to taste
- 1 Tablespoon finely chopped garlic scapes optional but delicious!
Ingredients
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Rate this recipe!
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Instructions
- First, grate your cucumber and sprinkle it with salt. let it sit for few minutes. After a few minutes, you will see the water coming out. Squeeze the cucumber until much of the liquid has been removed. This makes your finished product thicker.
- Mix your sour cream or yogurt with the squeezed cucumber, the minced garlic, the chopped fresh dill, the fresh lemon juice, and salt and pepper to taste. Adjust for personal preferences. My daughters would add more garlic!
- Mix gently and keep in fridge until time to serve it. It is great served with pita bread, veggies, falafels, fritters, spanakopita, or on a sandwich! Enjoy!!
Recipe Notes
This can keep in the fridge for a few days and actually mellows and improves with time. I have also used roasted garlic in this and it adds a sweet richness. If you have garlic scapes, just chop some up finely and add a special zing! It is also delicious on a Great Greek Sandwich!
