2 cups Greek yogurt
2 cucumbers, seeded, peeled and chopped very finely
2 cloves garlic, minced
1 ½ teaspoon to 1 tablespoon hot sauce OR 1 teaspoon crushed red
1 teaspoon lemon juice
Salt and freshly ground black pepper
In a medium mixing bowl, stir together all ingredients. Taste and adjust for salt, pepper and hot sauce or red pepper. Cover and chill until ready to use.
Note: If you can’t find Greek yogurt, use a regular low fat plain yogurt. Place it in a strainer on top of a coffee filter, and stash it for several hours in the refrigerator. The whey will drain, leaving a much richer, creamer ‘heartier’ Greek-style yogurt.
And another note: If you’re going to be making this more than about a half hour ahead, place the cucumber in a strainer with a little salt. A lot of the water will drain away, and not make your sauce watery later.