Cucumber Yogurt Sauce

Thick, tangy sheep’s milk yogurt is the star of this creamy condiment, which pairs equally well with lamb pitas or grilled chicken. Add some fresh minced dill or parsley for an herbaceous twist.

Photography By Brian Kelley | April 11, 2017


Place the grated cucumber in a tea towel and squeeze out as much moisture as possible.

Combine all ingredients in a small bowl and stir until well combined. Cover and refrigerate for up to a week.

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  • 1 medium cucumber, peeled, seeded and grated
  • 4 oz of softened cream cheese
  • 1-2 garlic cloves, minced
  • ¼ cup sheep’s milk yogurt
  • 1 tbs sour cream
  • 1 tbs mayonnaise
  • ¼ tsp kosher salt
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