Ingredients
- 16 ounces (2 cups) of thick Greek yogurt
- 4 inches to 10 cloves of garlic, finely chopped 1 Kirby or "English" cucumber, peeled, an
- 1 tablespoon of olive oil
- 2 teaspoons of lemon juice
- 1 teaspoon chopped fresh dill
- 1 teaspoon chopped fresh mint
Make it step by step
- Combine oil and lemon juice in a medium mixing bowl.
- Fold the yogurt in slowly, making sure it mixes completely with the oil.
- Add the garlic, according to taste, and the cucumber.
- Will keep in the refrigerator for up to a week.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Emily Heston, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.