Ingredients
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1 large English cucumber, peeled and grated
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½ teaspoon salt
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2 cups Greek yogurt
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4 cloves garlic, minced
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1 pinch cayenne pepper, or to taste
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½ lemon, juiced
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2 tablespoons chopped fresh dill
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1 tablespoon chopped fresh mint
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salt and ground black pepper to taste
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1 sprig fresh dill for garnish
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1 pinch cayenne pepper for garnish
Directions
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Sprinkle grated cucumber with 1/2 teaspoon salt in a bowl and let stand 10 to 15 minutes to draw out juice.
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Place yogurt into a separate bowl. Dump cucumber and its juice onto a sturdy, dry paper or cloth towel and squeeze as much moisture as possible from the cucumber. Mix cucumber into yogurt. Add garlic, cayenne pepper, and lemon juice; mix thoroughly.
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Stir dill and mint into yogurt-cucumber mixture; season with salt and black pepper. Adjust all seasonings to taste.
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Cover bowl with plastic wrap and refrigerate for 3 or 4 hours (or overnight). Transfer to a serving bowl and garnish with a sprig of dill and a sprinkle of cayenne pepper for color.
Nutrition Facts (per serving)
49 | Calories |
3g | Fat |
3g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 49 | |
% Daily Value * | |
Total Fat 3g | 4% |
Saturated Fat 2g | 9% |
Cholesterol 8mg | 3% |
Sodium 120mg | 5% |
Total Carbohydrate 3g | 1% |
Dietary Fiber 0g | 1% |
Total Sugars 1g | |
Protein 2g | 4% |
Vitamin C 3mg | 3% |
Calcium 7mg | 1% |
Iron 0mg | 1% |
Potassium 47mg | 1% |
* 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.