Ingredients
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2 English (seedless) Cucumber
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1 (16-ounce) container plain fat-free Yogurt
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1 small Garlic
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2 tsp Lemon Juice
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½ tsp Salt
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⅛ tsp Black Pepper
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2 Scallions
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½ cup lightly packed fresh Mint
Directions
Steps
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1
Done
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Dice enough cucumber to equal ⅓ cup and set aside. Cut remaining cucumber into coarse chunks. |
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2
Done
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Combine yogurt, garlic, lemon juice, salt, pepper, and cucumber chunks in a blender, in batches if needed, and purée. Add scallions and mint; blend until finely chopped. Pour into a large bowl; stir diced cucumber. Cover and refrigerate for at least 4 hours or up to overnight. |
