- 6-8oz fat free greek yogurt
- 2 cloves of garlic
- 1/2tsp lemon juice
- 1/4tsp salt
- 1/8tsp pepper
- 1 cucumber
- fresh dill or mint (optional)
Step 1: Cut cucumber down the middle. Seed with spoon. Using the small side of the cheese grater, grate the flesh of the cucumber onto plate covered with paper towel. Bunch up the paper towel and squeeze the excess juice from cucumber so you are just left with the pulp.
Step 2: Put in small container greek yogurt, 2 cloves of “garlic pressed” garlic, lemon juice, salt, pepper. Mix.
Step 3: Mix in pulp of cucumber.
For best flavor results, let sit in the fridge for 24 hours. It should last in your fridge for 4-5 days. Each time you eat it you may need to drain juice from top.
