Cucumbers in Creamy Yogurt-Dill Sauce
A picnic delight!
2 medium cucumbers (about 1 lb.), thinly sliced
2 tsp. salt
1/4 c. thinly slivered red onion, or other mild onion, optional
2 c. plain yogurt
1/2 c. sour cream
1 Tbsp. white wine or rice vinegar
1/3 c. snipped dill
Salt and pepper to taste
Put cucumber in a strainer and toss with salt. Allow to drain over a bowl for 15-30 minutes. Squeeze out any excess moisture gently with the back of a spoon. Rinse, drain again and pat dry. Combine cucumbers with onion (if using) in a bowl.
Whisk together the remaining ingredients and stir into the cucumbers.
Refrigerate for an hour or two before serving to allow flavors to blend well.
Recipe created or adapted by Liz Talley, Urban Graze
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