Cucumber-Yogurt Sauce

• 1 large seedless cucumber, peeled and diced
• 1/2 cup raisins
• 3 cups yogurt
• 1/2 cup sour cream (optional)
• 1/4 cup chopped scallions
• 1 tablespoon chopped fresh mint
• 2 tablespoons chopped fresh dill
• 2 cloves garlic, peeled and crushed
• 3 tablespoons chopped walnuts
• Salt and pepper to taste

1. In a large serving bowl, combine all ingredients.
2. Mix thoroughly, and season to taste with salt and pepper.
3. Refrigerate at least 1 hour before serving.

cucumber, raisins, yogurt, sour cream, scallions, fresh mint, dill, garlic, walnuts, salt

Taken from cooking.nytimes.com/recipes/4990 (may not work)