We love finding new ways to enjoy our yogurt and this cucumber yogurt recipe does just that! If you’ve tried it before, you know it’s quite different from the other yogurts on the supermarket shelf. This recipe comes from a fantastic cookbook, Garlic, Garlic, Garlic by Linda and Fred Griffith – a simple and savory treat for people trying to get more yogurt into their diets.
Ingredients
2 medium cucumbers, peeled and finely diced and drained 30 minutes
2 cups Kalona SuperNatural Plain 5% Yogurt, (for thicker consistency, drain yogurt in a cheesecloth first)
4 plump garlic cloves, minced
2 tablespoons minced fresh dill
¼ cup minced fresh mint
¼ teaspoon cayenne powder
salt and freshly ground pepper, to taste
Directions
- Combine all ingredients in medium sized bowl
- Blend thoroughly
- Cover and refrigerate for at least 2 , and up to 6, hours before serving