Ingredients
7
7 servings
- •1 (32 ounce) container plain yogurt
- •2 cucumbers
- •1 medium head garlic
- •0.25 cup extra virgin olive oil
- •3 tablespoons lemon juice
- •1 teaspoon chopped fresh dill weed
- •salt and pepper to taste
Instructions
- Place the yogurt in a large square of double cheesecloth. Tie the cheesecloth at the top and let any excess liquid drain for about 4 hours.
- Peel cucumbers; remove seeds with a spoon. Shred the cucumbers, then squeeze to drain excess liquid.
- Peel and mince garlic.
- In a medium-sized bowl, whisk together the olive oil, lemon juice, dill, salt and pepper. Add yogurt, cucumbers and garlic and stir until evenly combined. Refrigerate until ready to use.
Nutritional Facts
Per 7 servings
- Calories: 171
- Carbohydrate: 11g
- Fat: 12g
- Fiber: 1g
- Protein: 5g
- Sugar: 6g
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