4 cups Greek Yogurt (whole milk)
1 large Cucumber grated
4 cloves Garlic, minced
4 tbsp Olive Oil
2 tbsp Dill, minced
1 tsp Salt
1/2 Lemon, juiced
Finely mince garlic and let sit 8-10 minutes.
While waiting, grate cucumber (unpeeled if organic) and squeeze out extra moisture.
Add both garlic and grated cucumber to Greek yogurt.
Add olive oil, juice from 1/2 lemon and salt.
Mix thoroughly and enjoy!
Sarah Burnett obtained her M.S. in foods and nutrition and is a Registered and Licensed Dietitian. She lives with her family on a small pasture-based farm in the mountains of north Georgia. Working directly with her food has profoundly effected her views on nutrition and solidified her feeling that REAL, whole foods are essential in nourishing and repairing our bodies. You can read more about her nutrition journey here. Best of luck on your whole food, whole body, approach to health!