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.