A cool com­pli­ment to a Mediter­ranean meal…make it an hour ahead of time so that the fla­vors can meld together. Great with Gar­lic Rose­mary Chicken.

Prep time: 10 min­utes
Total time: 1 hours, 10 min­utes
Yield: 3 cups or about 20 servings

1 16 oz. car­ton sour cream
1 6 oz. car­ton plain Greek yogurt
1/2 of an Eng­lish cucum­ber, peeled and sliced thin (I use the slit on my box grater), then cut in half (just line them up and slice them – don’t be too dainty here)
2 gar­lic cloves
1 tsp. dried or fresh dill
juice of 1/2 a lemon (about 2 T)

1. Place all ingre­di­ents into bowl and mix thor­oughly. Set in fridge for 1–2 hours before serving.