1 cup plain Greek yogurt
1/2 TBSP extra virgin olive oil
1 garlic clove, pressed or minced
1/2 cup finely chopped (or shredded) cucumber
1/8 tsp pure salt
freshly ground black pepper
1 TBSP fresh parsley, chopped or torn
- Mix everything together.
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SIDE NOTES:
~ Was inspired to concoct this after a friend shared her version with us on a recent camping trip (Thx Lynn!). It’s great as a dip for any type of raw veggie – especially fresh, juicy, cherry tomatoes!
~ For a thicker version, if you’d like, before mixing in the cucumbers, set them in a strainer & sprinkle with plenty of salt. Let sit for a little while (about 15 – 30 mins) & then press with a clean cloth or paper towels to remove the excess moisture. But this step is not necessary.
Dairy Free, Gluten Free, Egg Free, Nut Free, Sugar Free, Vegan, Grain Free, RawI recommend using real yogurt, but you can substitute a non-dairy version if need be.
