This spicy, cucumber and dill sauce is an essential part of gyros, but can be also be used as a delicious dip for pita bread.
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Preparation Time30 minutes
Serves3.5 cups - enough for ~ 20 small pitas.
| Amount | Ingredient | Preparation |
|---|---|---|
| 3 Tbsp | dill weed | |
| 2 tsp | black pepper | |
| 2 tsp | salt | |
| 3 cloves | garlic | minced |
| 1 cup | plain yogurt | |
| 1 cup | sour cream | |
| 5 | cucumber |
1. First prepare the cucumbers by cutting off both ends and peeling. Cut in half longwise and scoop out the seeds with a spoon. Grate using a small-holed grater. Ball up a wad of pulp into a square of cheese cloth, pull the ends together and twist to wring out as much juice as possible. Open and drop the ball of pulp into your serving bowl. Repeat until all the cucumber pulp has been drained.
2. Add all the remaining ingredients and mix thoroughly, making sure to break apart the cucumber balls. Serve chilled.
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