This Mediterranean dip is like a healthier, grown up version of ranch. It's high in protein thanks to the greek yogurt. My kids love to eat it on stonefire naan bread or tortillas for lunch, dinner, or an afternoon snack.
½ cup lowfat greek yogurt
½ cup sour cream
2 Tablespoons olive oil
2 teaspoons dry dill weed (not dill seed!) - you can use 2 tablespoons fresh dill leaves instead
1 garlic clove, mashed
Juice from ½ of a lemon
¼ teaspoon salt (add more at the end if you want it saltier)
1 cucumber (preferably english, but regular is fine)
Peel cucumber. Cut in half lengthwise and scoop out seeds. Cut into squares as small as you can make them and place in a bowl.
Peel garlic. Chop as finely as you can and mash with the side of your knife to make a paste. OR use a garlic press to press the garlic.
Cut lemon in half, squeeze the juice into a separate container so you can take out the seeds.
Combine yogurt, sour cream, olive oil, dill weed, garlic, lemon, salt and cucumber into a medium sized bowl and stir.
Serve with fresh veggies and pita bread.