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Correo Electrónico
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Ingredientes
- 3 cups Greek yogurt plain
- 3 tablespoons lemon juice
- 1 garlic clove, minced
- 1 large English cucumber, diced
- 1 tablespoon salt
- 1 tablespoon fresh dill or 1 tablespoon fresh mint, chopped (or both)
- Salt & Pepper
Direcciones
- 1. Peel cucumbers and dice. Put them in a colander and sprinkle with the tablespoon of salt (draws water out). Cover with a plate and sit something heavy on top. Let sit for 30 minute Drain well and wipe dry with a paper towel.
- 2. In food processor or blender, add cucumbers, garlic, lemon juice, dill and/or mint, and a few grinds of black pepper. Process until well blended, then stir into yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend.
- 3. 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 83g | |
| Recipe makes 12 servings | |
| Calories 41 | |
| Calories from Fat 18 | 44% |
| Total Fat 2.02g | 3% |
| Saturated Fat 1.29g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 610mg | 25% |
| Potassium 124mg | 4% |
| Total Carbs 3.63g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 3.18g | 2% |
| Protein 2.26g | 4% |
