When one spends her days in Cubicle Land, lunch has to be a strategic affair–especially this time of year when I’d rather be weeding the garden than staring at a computer. So to compensate, I try to make my lunch as “homegrown” as possible. Last weekend, I whipped up this cucumber dill dip with ingredients straight from our garden. Mix that with a homegrown tomato and a couple slices of fresh-baked bread, and you’ve got yourself a feast!
This is a lot like Greek tzatziki dip, but by leaving out the garlic, I’m sure not to offend my co-workers. Â I love it on avocado and tomato sandwiches, but it’s equally fab with fish or just as a tangy chip dip.
Ingredients:
1 cup plain Greek yogurt
1 handful of fresh dill
1 medium cucumber
1 lemon
Make It:
Put 1 cup plain Greek yogurt into a bowl or small jar.
Chop your handful of fresh dill. Mine came out to be about 2 Tblsps, but it should really just be to your taste.
Add your lemon juice to the mix.
Cut the skin off your cucumber. Then, grate the flesh of the cucumber down to the seeds. Discard the seeds. It will look something like this…
Finally, mix everything together. You can store the dip in the fridge for a couple weeks.