Tzatziki

SARA JENSEN

3 Persian cucumbers
3 cloves garlic, minced
1/3 cup fresh chopped mint (or 2 tablespoons dried mint)
1 1/2 cups plain or Greek yogurt
1/2 cup Lebni
1/4 cup sour cream
1 tablespoon olive oil
salt to taste
paprika to garnish


Wash and dry the cucumbers and chop into a small dice (if using Persian cucumbers you don’t need to seed them.) Combine with the garlic and mint.

Beat yogurt, Lebni and sour cream and salt until smooth; blend in a drizzle of olive oil if desired. Pour over cucumbers and mix together. Refrigerate until thoroughly chilled.