Submitted by: Cayce

Prep Time: approx. 15 Minutes

” This yogurt, cucumber, and garlic dip is a wonderful,
cool companion dish – great for summer! ”

2 cucumbers – peeled, seeded, and quartered
1 tablespoon kosher salt
4 cloves garlic, minced
1 tablespoon lemon juice
1 1/2 cups plain yogurt
1 teaspoon distilled white vinegar
1/4 cup olive oil

1 Place quartered cucumbers in a small colander and sprinkle
evenly with salt. Allow to drain 30 minutes. Pat dry with paper
towels and chop coarsely in food processor. Drain cucumber
in colander for an additional 30 minutes.

2 Place cucumber back in food processor with garlic, lemon juice,
yogurt, and vinegar. Blend well. Adjust vinegar and salt to taste.
Pour in olive oil and blend until ingredients are well combined.
Refrigerate until ready to serve.

Nutrition at a glance
Servings Per Recipe: 8
amount per serving
Calories 98
Protein 3g
Total Fat 8g
Sodium 739mg
Cholesterol 3mg
Carbohydrates 5g
Fiber 0g