adapted from thelemonbowl.com
Print
Ingredients
1 cup Greek-style yogurt (I like whole milk best)
1 cup grated or finely chopped cucumber (If using garden cucumbers, peel and remove the seeds. If using English or Persian cucumbers, keep the peel and skin on.)
Juice of 1/2 lemon (about 2 tablespoons or 30 ml)
1 tablespoon dried mint or 2 tablespoons fresh chopped mint
1 clove garlic, finely minced, zested, or grated
salt to taste–up to 1/4 teaspoon table salt or 1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper
Directions
- Mix all ingredients together in a small bowl.
- If you have time, refrigerate for at least 15-20 minutes to allow flavors to combine.
This recipe is adapted from The Lemon Bowl.