Preparation time: 10 minutes
Cooking time: 0 minutes
Servings: 8 servings
Ingredients:
• ½ c shredded cucumber, drained.
• 1 tsp. salt
• 1 T olive oil
• 1 T fresh mint finely chopped.
• 2 garlic cloves
• 1 c full-fat Greek yogurt
• 1 t lemon juice
Directions:
1. Place shredded cucumber on a strainer for an hour or squeeze out moisture through a cheesecloth.
2. Mix all ingredients in a medium bowl.
3. Refrigerate.
4. Use as a vegetable dip, a dip for dehydrated vegetables, or a sauce for lamb, beef, or chicken. It is also a perfect accompaniment for fried summer squash.
Nutrition:
Calories: 79
Carbohydrates: 3g
Protein: 1g
Fat: 7g
