An organically refreshing version of classic Greek tzatziki.
This recipe can be made one day ahead. Please keep refrigerated.
Drain excess liquid from the yogurt (overnight if possible). Pull excess moisture out of the cukes too: Mix cucumber and 1 tablespoon salt in small bowl; cover and chill 3 hours.
Transfer drained yogurt to another bowl. Mix in Organic Valley Sour Cream, lemon juice, dill and garlic. Squeeze out as much excess liquid as possible from cucumber. Stir cucumber into yogurt. Season with pepper. Cover; chill at least 2 hours. Enjoy!
Stuff Organic Valley Feta Cheese and a pile o'veggies in a pita pocket ...top with Creamy Cukes!
Skewer a bunch of Cherry Tomatoes, Red and Yellow Bell Peppers, and Olives for instant finger food!
Kids in the Kitchen:
Creamy Cukes are appealing to even the most veggie-phobic children!
Most kids are ready (safe) to use the vegetable peeler around 5-7 years old. Cucumbers are easy to peel with a hand held peeler, and a great practice for more challenging veggies (like potatoes). Creamy Cukes are fun to make and so easy to keep the fat content low by choosing nonfat plain organic yogurt and Organic Valley Lowfat Sour Cream.