Feta & Greek Cucumber Yogurt Dip
Ingredients:
1 hothouse cucumber
14 ounces containers Greek yogurt
2 tablespoons lemon juice
1 1/2 teaspoons finely minced garlic
1 tablespoon finely chopped fresh dill
2 teaspoons apple cider vinegar
2 ounces feta cheese, crumbled
1 teaspoon salt plus more to taste
Directions:
Cut cucumber in half, lengthwise. Use a spoon to scrape out the seeds then discard them. Grate cucumber.
Scatter grated cucumber over a clean dishcloth (or paper towels). Sprinkle with 1/4 teaspoon of salt. Then let sit at least 10 minutes. Then, gather up the corners of the dishcloth and squeeze as much liquid from grated cucumber as possible.
In a medium bowl, combine squeezed cucumber with yogurt, lemon juice, apple cider vinegar, chopped dill, garlic and the feta cheese. Season with 3/4 teaspoon of salt then taste and adjust as necessary with more salt.
Serve immediately.
