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- 16 oz. container Greek Plain Yogurt
- 1 cucumber, peeled, seeded, and grated
- 1 clove garlic, minced
- Salt and pepper to taste
- 1 Tbsp. fresh parsley, chopped
- 1 Tbsp. fresh mint, chopped
- 1 Tbsp. fresh lemon juice
- Combine ingredients in a bowl and fold together, refrigerate for 2 hours before serving.
- Makes about 2 cups.