Ingredients
1 cup grated seeded peeled cucumber
1/8 teaspoon salt
1 cup plain fat-free yogurt
1 tablespoon chopped fresh mint
2 teaspoons chopped fresh dill
2 teaspoons fresh lemon juice
1/4 teaspoon salt
2 garlic cloves, minced
Preparation
Place cucumber on several layers of paper towels; sprinkle with 1/8 teaspoon salt. Let stand 30 minutes. Combine cucumber, yogurt, and remaining ingredients, stirring until well blended. Refrigerate at least 1 hour before serving.
Yield: 14 servings (serving size: 2 tablespoons)
