Recipe created by Cristina Ferrare
Servings: Serves 4
- 2 cups Greek yogurt
- 1 small clove garlic , minced fine or through a press
- 1 cup cucumber , peeled, seeded and diced
- 1 Tbsp. olive oil
- 3/4 tsp. Kosher salt
- 1 Tbsp. fresh mint , chopped
Place all the ingredients in a medium-sized bowl and mix well. Cover with plastic wrap and chill in the refrigerator for 1 hour before serving. Recipe will keep for 1 week in the refrigerator.
Prep time: 10 minutes
Inactive prep time: 1 hour
Cook time: 0 minutes
Printed from OWN.tv on Wednesday, June 19, 2013
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