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Ingredients
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32 ounces plain yogurt
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1 large English cucumber, peeled and shredded
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5 cloves garlic, minced
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3 tablespoons distilled white vinegar
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¼ cup extra virgin olive oil
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salt to taste
Directions
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Place a cheese cloth over a medium bowl and strain the yogurt 6 hours in the refrigerator, or over night.
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Drain as much excess liquid from the cucumber and garlic as possible.
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In a large bowl, mix together the yogurt, cucumber, garlic, vinegar, olive oil and salt. Stir until a thick mixture has formed.
Nutrition Facts (per serving)
35 | Calories |
2g | Fat |
2g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 32 | |
Calories 35 | |
% Daily Value * | |
Total Fat 2g | 3% |
Saturated Fat 1g | 3% |
Cholesterol 2mg | 1% |
Sodium 20mg | 1% |
Total Carbohydrate 2g | 1% |
Dietary Fiber 0g | 0% |
Total Sugars 2g | |
Protein 2g | 3% |
Vitamin C 1mg | 1% |
Calcium 54mg | 4% |
Iron 0mg | 1% |
Potassium 80mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.