Ingredients
12
12 servings
- •1 large English cucumber, peeled and grated
- •0.5 teaspoon salt
- •2 cups Greek yogurt
- •4 cloves garlic, minced
- •1 pinch cayenne pepper, or to taste
- •0.5 lemon, juiced
- •2 tablespoons chopped fresh dill
- •1 tablespoon chopped fresh mint
- •salt and ground black pepper to taste
- •1 sprig fresh dill for garnish
- •1 pinch cayenne pepper for garnish
Instructions
- Sprinkle grated cucumber with 1/2 teaspoon salt in a bowl and let stand 10 to 15 minutes to draw out juice.
- Place yogurt into a separate bowl. Dump cucumber and its juice onto a sturdy, dry paper or cloth towel and squeeze as much moisture as possible from the cucumber. Mix cucumber into yogurt. Add garlic, cayenne pepper, and lemon juice; mix thoroughly.
- Stir dill and mint into yogurt-cucumber mixture; season with salt and black pepper. Adjust all seasonings to taste.
- Cover bowl with plastic wrap and refrigerate for 3 or 4 hours (or overnight). Transfer to a serving bowl and garnish with a sprig of dill and a sprinkle of cayenne pepper for color.
Nutritional Facts
Per 12 servings
- Calories: 49
- Carbohydrate: 3g
- Fat: 3g
- Fiber: 0g
- Protein: 2g
- Sugar: 1g
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