Ingredients
Directions
- Shred cucumber, spoon into cheesecloth, twist to remove liquid. Place in bowl
- Measure and spoon yogurt into cheesecloth, twist to remove liquids
- Add strained yogurt, garlic, lemon juice, dill, mint to cucumber pulp. Mix well
- Place in refrigerator for 2 hours before serving, to blend flavors
Cooking Tips
This will keep for a few days in the refrigerator, but you will need to drain off any water and stir each time you use it.
Nutritional Facts
- Serving Size: 1/4 cup
- Servings Per Recipe: 12
- Amount Per Serving: Calories 43
- Total Fat 1.1g (2% Daily Value)
- Saturated Fat 0.8g (4% Daily Value)
- Cholesterol 2mg (1% Daily Value)
- Sodium 18mg (1% Daily Value)
- Potassium 123mg (4% Daily Value)
- Carbohydrate 3.3g (1% Daily Value)
- Dietary Fiber 0.2g (1% Daily Value)
- Sugars 2.5g
- Protein 5.3g.
