Menu Enter a recipe name, ingredient, keyword...



Pronunciation: Tsah-ZEE-kee

Google Ads
Rate this recipe 4.5/5 (2 Votes)


  • 8 oz. plain yogurt (not low-fat)
  • 1 medium cucumber
  • 1/8 teaspoon white pepper or 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon white sugar (I do not add sugar - Butch)
  • 2 tablespoon dill
  • 2 peeled garlic cloves, finely minced
  • Juice of 1/2 lemon



Step 1

Place 1 medium cut up cucumber in a chopper (peel skin, remove pulp and seeds as they are very bitter,) chop until finely chopped. Spoon out on paper towels to soak up as much moisture as possible, place the chopped cucumber in a small bowl then stir in 2 finely minced garlic cloves, juice of ½ lemon, 1 teaspoon salt, 1 teaspoon sugar, ½ teaspoon black pepper, 2 tablespoon dill. Pour off any water from the yogurt and blend in 8 oz, regular yogurt (not low fat) do not over-mix. Cover bowl and immediately place in refrigerator and let set undisturbed for 24 hours so the ingredients will blend and sauce re-thicken (keep chilled when not in use.)

You'll also love

Review this recipe

paula deen aunt peggy tomato cucumber and onion salad Cucumbers & Onions w/Dressing