This cool Greek cucumber and dill dip only gets better with time!
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Ingredients
- 1 (32 ounce) container plain Cabot low-fat yogurt
- 1 large cucumber with peel, grated
- 1 clove garlic, pressed
- 2 tbsp fresh lemon juice
- 2 tbsp extra-virgin olive oil
- Grated lemon zest from one lemon
- 3 tbsp chopped fresh dill
- 1 1/2 tsp salt
- 1 tbsp freshly ground black pepper
Instructions
1
Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.