1 large cucumber, peeled and seeded

2 cups Greek yogurt

3-4 cloves garlic minced

2 tbls lemon juice

2 tsp dried dill or 2 tbls fresh dill

½ tsp coriander ground

¼ tsp Spanish chili powder

¼ tsp paprika

Pinch of sea salt

  • Peel cucumbers and slice into quarters length wise, deseed cucumbers by cutting out the middle section of each quarter.
  • Mince garlic
  • Place all ingredients except yogurt in food processor and process to a small dice, if no food processer is available, mince garlic and cucumbers as small as possible and place all ingredients in a bowl an mix with a whisk.
  • Place Greek yogurt in mixing bowl and add all ingredients from processor, mix well with hand whisk. * If Greek yogurt is unavailable use plain yogurt. Strain yogurt over bowl or sink, using a coffee filter or a sieve with cheesecloth. This will drain a lot of the extra liquid off of the plain yogurt.
  • Refrigerate up to a week

Eat well; your body will appreciate it.

Pete Nielson


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