6 Egg Rolls
About this Recipe
- ⅓ cup of olive oil
- 1/4 cup of lemon juice
- half of a medium cucumber sliced and cut up into small pieces
- 2 teaspoons of dill
- 2 teaspoon of course sea salt
- 3 Cloves of garlic pressed or 4 tsp jarred minced garlic
- 5.3 oz Greek yogurt
Combine oil, lemon juice, cucumber slices, dill, salt, and garlic in a food processor and thoroughly blend until almost liquid.
Mix in the Greek yogurt and thoroughly blend.
Refrigerate for 3-4 hours.
It tastes better the next day.
Serve as a dipping sauce for my greek grilled chicken or a salad dressing.
Egg Roll Dipping sauce
Smoked Pulled Pork
Chicken Stir fry