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Dilled Cucumber Dip

Source of Recipe

From "Love Welcome Serve" by Amy Nelson Hannon


Recipe Introduction

"This cool, refreshing dip is one of my mother's signature dishes. It always reminds me of summer, when we would eat it with salty ruffled potato chips beside grilled burgers or with barbecue. But with a strong nod to tzatziki, it can be fancied up a little when served with soft, warmed pita triangles, perfect as a light welcoming bite for folks to dip into. It's also good alongside grilled chicken or fish."

List of Ingredients

â—¦ ½ cup plain Greek yogurt
â—¦ ½ cup whole sour cream
â—¦ ¼ cup chopped fresh dill
â—¦ 1 small shallot, minced
â—¦ 1 teaspoon grated lemon zest
â—¦ 2 teaspoons salt
â—¦ ½ teaspoon granulated garlic
â—¦ Ground black pepper
â—¦ 1 English cucumber, peeled and diced
â—¦ Hot sauce


Recipe

In a medium bowl, stir together the yogurt, sour cream, dill, shallot, lemon zest, salt, garlic, and a pinch of pepper. Stir in the cucumber. Add a dash or two of hot sauce. Taste for seasoning and adjust. Cover and refrigerate for at least 30 minutes. Stir before serving, and taste one more time and adjust.

Makes about 3 cups