“Forget the salsa and guacamole, and wow your guests with this delicious traditional Greek dip. It’s a classic and very easy to prepare.” —Michael Psilakis, chef and owner at Kefi
Serves 10 to12
1 English cucumber, peeled 10 cloves garlic, smashed and finely chopped 1 c. distilled white vinegar 4 shallots, thickly sliced 1 c. small, picked dill sprigs 2 ½ c. Greek yogurt or labne spread 2 tbsp. extra-virgin olive oil 2 tbsp. fresh lemon juice Kosher salt and cracked black pepper, to taste
Quarter cucumber lengthwise and trim off wedge of seeds. Cut cucumber into a very small, even dice. Transfer to a mixing bowl.
In a food processor, combine garlic, vinegar, shallots, and dill. Pulse until finely chopped but not pureed. Add mixture to cucumbers; add yogurt. Fold together with a rubber spatula, adding olive oil and lemon juice. Season liberally to taste with kosher salt and pepper, starting with 1 tablespoon salt.