Featured in the Honolulu Star-Advertiser on August 23, 2017.
In a large bowl, combine the yogurt, garlic, oil, vinegar, and salt. Add grated cucumber and fresh dill to yogurt mixture and stir to combine. Serve chilled with pita bread for dipping. Makes about 2 cups or 6 servings.
Tip: When using grated cucumber in recipes, make sure it’s well-drained. Adding a little salt to the cucumber will help leached out the water, improve the flavor, and keep it crisp. Use a cheesecloth or fine mesh sieve and leave overnight in the refrigerator to drain.
Approximate Nutrient Analysis per serving (not including pita bread):
120 calories, 10 g fat, 5 g saturated fat, 10 mg cholesterol, 200 mg sodium, 3 g carbohydrate, 0 g fiber, 2 g sugar, 4 g protein
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