This cold Greek dip is both tangy and refreshing!
*Make the night before or min. 8 hours prior to serving
1/2 cup cucumber, peeled, seeded, and 1/4-inch diced
1 cup plain Greek yogurt
2 small (or 1 large) fresh garlic cloves, finely minced
1 tsp. sea salt
1 Tbs. olive oil
1 Tbs. fresh mint leaves, stems removed and finely chopped
Mix all dip ingredients until well blended. Store in a sealed container, overnight or a min. of 8 hours in the fridge, so the flavors will blend.
Tip: Serve this with the Greek Chicken Pita recipe (under sandwich tab) or as a dip with pita chips or pita bread!
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