Sunday, July 1, 2012



2 medium cucumbers, peeled and seeded
2 cups low fat, plain Greek yogurt
1 clove garlic, minced fine
1 1/2 Tbsp fresh dill, finely minced
1/2 to 1 tsp red wine vinegar, depending on your taste
salt and ground black pepper to taste


1. Fine grate or use food processor to finely chop cucumbers. Place in center of a clean, cloth dishtowel/napkin. Gather ends and twist to wring out liquid over sink. Will be about 2/3 c liquid! Discard liquid, keep cucumber pulp
2.In large bowl, Gently fold all ingredients together. Chill for at least 1 hour, and keeps for up to 2 days in fridge.

* Delicious on our eat clean gyros!!

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