I love that making sauces affords me the opportunity to stuff in more veggies, and control the freshness of the ingredients. With some of the cucumbers I got from my MIL, I was craving some gyros.
1/2 cup greek yogurt (I used my own home-made plain nonfat yogurt, strained to 1/2 cup)
2 small or 1 medium cucumbers
1 clove garlic, pressed
2 tsp fresh or 1/2 tsp dried dill weed
1 Tbsp EVOO
1 Tbsp lemon juice
salt and pepper to taste
Finely shred cucumbers, and drain or let sit on paper towels for at least 30 minutes to remove excess liquid.
In a small bowl, combine all ingredients. Refrigerate at least an hour or overnight to allow flavors to blend.