Here comes post three in our series about Dill in the summer time. This recipe is a great tasting and healthy for you dish. Served great alone or on the side of a complementary meal, it’s sure to please the taste buds.
4 English cucumbers (seedless), thinly sliced
2 green bell peppers, cut into thin matchsticks
1 (32 oz.) container of plain yogurt
1 cup sour cream
2 tablespoons of apple cider vinegar
2 tablespoons and half a cup of fresh dried dill, more or less to taste
1 tablespoon of salt
2 tablespoons of ground black pepper
place cucumbers and bell peppers into a colander and allow the liquid to drain. While vegetables are draining placing yogurt in a separate colander lined with paper towels and let stand to allow access way to drain from the yogurt.
Combine cucumbers, bell peppers, picking yogurt, sour cream, vinegar, Dill, salt, and black pepper in a large salad bowl; mix well and chill before serving.
Experiment and create new interesting ways to try this recipe. Try adding fresh cherry tomatoes or maybe some sweet red onion, or how about shredded carrots?! With so many scrumptious vegetables coming out of the garden durring summer there’s endless options to switch up this great recipe.