Cucumber Dipping Sauce
Our yogurt-and-sour-cream dip is a tangy complement to our Curried Chicken Turnovers.
- Yield: Makes 1 1/2 cups
Source: Martha Stewart Living, September 2004
- 1 cup plain yogurt
- 1/4 cup sour cream
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 1 teaspoon coarse salt
- 8 ounces English (hothouse) cucumber (about 3/4 cucumber), peeled, grated, and pressed between paper towels
Stir together yogurt, sour cream, lemon juice, garlic, salt, and cucumber. Sauce can be refrigerated, covered, up to 1 day.