Midnight Gourmand

Recipe submitted by Ike Tilson-Panick

Appetizer/Side Dish

Cook Time: none

Temperature: coldish

Servings: 12

INGREDIENTS, including amounts:

1.5 cups of plain greek yogurt

2.5 table spoons of gochujang

7 tablespoons of tahini

2 squirts of lemon juice

4 pinches of salt

4 pinches of pepper

4 or more cucumbers

Allergens, if known: Dairy

DIRECTIONS:

Step 1: Cut cucumbers into fourths lengthwise, and then cut in 2 on its side so for each cucumber you should have 8 pieces. After cutting, add salt to the top of the cucumbers.

Step 2: Put the plain greek yogurt into a bowl. Add the 7 tablespoons of tahini then add gochujang to it. Stir.

Step 3: After that add the 2 squirts of lemon juice and the 4 pinches of salt and pepper then stir.

Step 4: Dip cucumber into sauce and eat it.