Lemon Cucumber Dill Dip

Cucumbers abounded at this past week’s farmer’s market. Despite our rough past (I choked on some seeds as a child and held a grudge for quite some time) I decided that cucumbers sounded good. I also had a cook out to prep something for, so I decided to go for a dip and crackers combo that I could easily grab between church and lunch.

Lemon Cucumber Dill Dip

2 cucumbers diced
1 tbsp lemon juice
1 tbsp dill
1/2 tsp salt
1/2 tsp pepper
2 cups plain Greek yogurt

Throw cucumber, lemon juice and spices into food processor and process to itty bitty pieces.

Drain off excess liquid (if you want a thicker dip) and mix with Greek yogurt. Serve fresh or refrigerate overnight to allow the dip to season.

Note: This makes A LOT of dip, as in several cups worth, so you may wish to 1/2 the recipe.

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