Total Time: 15 mins

Prep: 15 mins

Yield: 4 Servings

INGREDIENTS: 

• 2 Persian cucumbers, chopped
• 1 garlic clove, minced
• 1/3 cup fresh dill, chopped
• 2 cups plain Greek yogurt
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon lemon juice

DIRECTIONS:

Start off with chopping all your ingredients. Keep the skin on your cucumbers as they will keep them crunchy and become less soggy after a couple days in the fridge. You can chop your cucumbers into 1/2 small cubes or even smaller if you like a less chunky dip.

Mince your garlic super fine so that you’re just getting the flavor distributed throughout the dip, instead of a huge bite of garlic. When working with the fresh dill make sure to remove the long stems before chopping. You can also use dried dill but we find that the fresh dill gives a stronger flavor.

Add all your chopped ingredients into a bowl along with the Greek yogurt, lemon juice, salt and pepper. Mix all the ingredients well and ENJOY with chips, crackers, or even use as a spread for sandwiches and wraps.

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