Creamy probiotic-packed yogurt dip
Makes 8 servings
2 Cups low or non-fat Greek yogurt
2 large cucumbers, ends removed and sliced lengthwise. May peel if desired
2 Tbsp olive oil
½ lemon, juiced
1 Tbsp chopped fresh dill
3-4 cloves garlic, peeled and minced
Salt and pepper to taste
- With a spoon, scoop out the seeds of the cucumbers, leaving a half-moon shape. Slice the cucumber in ¼ inch-thick pieces
- Add all ingredients into a mixing bowl and mix well. Cover and refrigerate for at least 2-3 hours before serving to allow the flavors to combine. Before serving, taste for acidity and seasoning. Add additional seasonings or lemon juice if necessary.
- Enjoy with vegetables and pita, as a sandwich spread, or as a salad dressing!