Cucumber-Mint Yogurt Dip
- 2 containers (6 ounces each) 2 percent Greek yogurt (1 1/4 cups)
- 1/2 cup mint leaves, coarsely chopped
- 1/2 English cucumber, halved, seeded, and finely chopped
- 1 teaspoon white-wine vinegar
- Coarse salt and ground pepper
- Cut vegetables, for serving
- Produce
- English cucumber (1/2)
- Mint, leaves (1/2 cup)
- Vegetables, Cut (1)
- Condiments
- White-wine vinegar (1 teaspoon)
- Cooking & Baking
- Salt and ground pepper, Coarse (1)
- Other
- 2 containers (6 ounces each) 2 percent Greek yogurt (1 1/4 cups)
Preparation
Read recipe preparation on wholeliving.com
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Published July 30, 2012 (6 months ago).
38 people saved this recipe.
