Welcome to the 2017 Jacksonville Greek Festival
Our 2017 Sponsors
3 cups Greek Yogurt
3 Tbsp Lemon Juice
1 Garlic Clove
1 English Cucumber
1 Tbsp Salt (for Cucumber)
1 Tbsp Fresh Dill
Peel cucumbers and dice. Put them in a colander and sprinkle with the tablespoon of salt (draws water out). Cover with a plate and sit something heavy on top. Let sit for 30 minute Drain well and wipe dry with a paper towel.
In food processor or blender, add cucumbers, garlic, lemon juice, dill and/or mint, and a few grinds of black pepper. Process until well blended, then stir into yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend.
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