Serves 8
Ingredients
- 1 medium cucumber, peeled and halved lengthwise, seeded and coarsely chopped
- 1 tsp. sugar
- Kosher salt
- 1 small bulb fennel, tough outer layer discarded and coarsely chopped
- 12 ounces full-fat Greek yogurt
- 3 TBSP. coarsely chopped dill
- 2 TBSP. fresh lemon juice. Sliced lemon thinly for garnish as well
- 1 TBSP. white wine vinegar
- 2 medium cloves garlic, finely grated
- Fresh ground Black pepper
Put the cucumber in a fine-mesh strainer over a small bowl, sprinkle with sugar and 1 tsp. salt. Set aside to drain, 12 -15 minutes. Transfer the cucumbers to a bowl and add fennel and toss. Let sit for ten minutes.
In a separate bowl, mix yogurt, dill, lemon juice, vinegar and garlic. Season to taste with salt and pepper.
Add the cucumber-fennel mixture to the yogurt and mix well. Season to taste and cover with plastic wrap and refrigerate. Let sit at room temperature for 10 minutes before serving.
Sprinkle with more dill and serve with lemon slices.
Perfect dip for grilled meat and chicken skewers.
