1 medium English cucumber, peeled and grated
6 green onions, finely chopped
3 cloves garlic (about 15 ml/1 tbsp) minced
60 ml (1/4 cup) minced fresh dill weed or mint
400 ml (1 1/2 cups) light sour cream
Salt and freshly ground black pepper
You can make this dairy-free by substituting 1 tub (340 g/12 oz) of imitation sour cream such as Toffutti Sour Supreme.
- Place cucumber in a strainer and press gently to drain excess liquid.
- In a medium bowl, combine the cucumber, green onions, garlic, dill weed, sour cream, and salt and pepper to taste; mix well.
- Cover and refrigerate until ready to use. Serve chilled.
Leftovers will keep 3 to 4 days in the refrigerator. Don’t freeze.