![](https://cdn.statically.io/img/www.allrecipes.com/thmb/NNJTInM_oEmDDOkiVHpZizB2mHs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1314508-63277ba642fc4d9f9daafdf467e638f6.jpg)
Ingredients
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1 (32 ounce) container plain yogurt
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2 cucumbers
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1 medium head garlic
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¼ cup extra virgin olive oil
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3 tablespoons lemon juice
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1 teaspoon chopped fresh dill weed
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salt and pepper to taste
Directions
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Place the yogurt in a large square of double cheesecloth. Tie the cheesecloth at the top and let any excess liquid drain for about 4 hours.
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Peel cucumbers; remove seeds with a spoon. Shred the cucumbers, then squeeze to drain excess liquid.
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Peel and mince garlic.
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In a medium-sized bowl, whisk together the olive oil, lemon juice, dill, salt and pepper. Add yogurt, cucumbers and garlic and stir until evenly combined. Refrigerate until ready to use.
Nutrition Facts (per serving)
171 | Calories |
12g | Fat |
11g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 7 | |
Calories 171 | |
% Daily Value * | |
Total Fat 12g | 16% |
Saturated Fat 4g | 19% |
Cholesterol 17mg | 6% |
Sodium 62mg | 3% |
Total Carbohydrate 11g | 4% |
Dietary Fiber 1g | 2% |
Total Sugars 6g | |
Protein 5g | 11% |
Vitamin C 8mg | 9% |
Calcium 178mg | 14% |
Iron 0mg | 2% |
Potassium 324mg | 7% |
* 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.