Ingredients:
1 cup plain greek yogurt (or coconut plain yogurt)
1 cup English cucumber finely grated - the remaining 1/4 cucumber sliced into thin coins for the dip
2 cloves garlic, finely minced
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
2 Tablespoons fresh dill - chopped
Kosher Salt to taste
Pepper to taste
Directions:
Whisk together the yogurt, garlic, lemon zest, lemon juice and dill. Season with salt and pepper
Peel cucumber and gently mix in thin transparent cucumber
Chill in refrigerator for at least 30 minutes before serving
For extra flavor, add a drizzle of olive oil and some coarsely chopped fresh mint
Chop different vegetables to use in the dip such as cucumbers, carrots, cauliflower, broccoli, celery and more!
