Cucumber Yogurt Dip
- cal. (kcal) 45
- Yield: 5 1/2 cups (22 1/4-cup servings)
- Prep: 15 mins
- In a blender, puree 3 peeled cloves garlic and 1/2 cup white vinegar or white wine vinegar until smooth. Pour into a bowl and add 4 cups Greek yogurt. Using a whisk, gently work liquid into yogurt until it is fully incorporated. Fold in 1 large English cucumber, peeled and cut into 1/4-inch dice, 3 tbsp loosely packed chopped fresh dill, 2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Transfer to a container with a tight-fitting lid. Dip will keep for up to 1 week in the fridge.
- Whisk a bit of white wine vinegar into the Cucumber Yogurt Dip to turn it into a fresh and creamy salad dressing.
- Recipe courtesy of Live to Eat by Michael Psilakis.