Presented by Copperhead Grille


  • 1/2 lb. cucumber
  • 1 T fresh minced garlic
  • 1/4 cup chopped fresh dill
  • 2 cups plain Greek yogurt (or use sour cream, or a mix of both)
  • 1 T olive oil


Peel and grate the cucumber, then squeeze to remove excess moisture. Mix with remaining ingredients, adding the olive oil last. Refrigerate until ready to use, allowing the flavors to blend. Serve as a dip, alongside grilled chicken or as a sandwich topping — or almost anything else!

As seen in the Winter/Spring 2015 Issue

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