Cucumber Yogurt Dip
- 1 of 1 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.
Servings Per Recipe:
Per Serving: 1 g fiber, 14 g carb., 1 g sat. fat, 3 g Fat, total, 45 kcal cal., 60 mg sodium, 3 g pro., 2 g sugar