This creamy Greek dip is king atop pita bread or pita chips, but it also finds a home alongside fresh veggies, grilled meats, or piping-hot falafel. If you are unable to find Persian cucumbers, feel free to substitute the English or hothouse variety.
Recipe information
Yield
makes about 2 cups
Ingredients
1 1/2 cups Greek-style yogurt (whole milk or low-fat, not nonfat)
4 Persian cucumbers, chopped
1/4 cup Sriracha
2 teaspoons freshly squeezed lemon juice
1 tablespoon minced lemon zest
12 mint leaves, minced
Salt and freshly ground black pepper
Preparation
In a medium bowl, mix together the yogurt, cucumbers, Sriracha, lemon juice, lemon zest, and mint leaves. Season with salt and pepper to taste. Use immediately or cover and refrigerate promptly. Use within 1 week for best flavor.
