This is so good for dipping carrots, celery or pita bread!
- 2 cups of fat free Greek Yogurt (I used Fage)
- 1 garlic clove, minced
- 1/2 large cucumber, shredded with juice squeezed out
- 2 tbsp olive oil
- 2 tbsp white wine vinegar
- dried mint
- pinch of salt
- Mix all ingredients together.
- Let infuse for at least 2 hours or overnight.
Calories (2 tbsp): 30