Supplies

  • 24 ounces Greek Yogurt
  • 2 Persian cucumbers, washed and ends cut off
  • ½ teaspoon garlic salt
  • Dash of black pepper
  • Juice of half a lemon
  • 1 heaping teaspoon dried mint, plus more for garnish

Passo a passo

  1. Grate the cucumbers into a bowl. Drain extra liquid from bowl.
  2. Add lemon juice and all spices to a small bowl and mix until evenly blended.
  3. Garnish the top with a pinch of dried mint.