Ingredients:
1 (32 oz.) container plain low-fat yogurt
1/2 English cucumber with peel, grated
1 clove garlic, pressed
2 Tbsp. Sicilian Lemon White Balsamic Vinegar
2 Tbsp. Dill Olive Oil
1 Tbsp. salt
1 Tbsp. fresh ground black pepper
Stir together yogurt, grated cucumber, garlic, lemon balsamic, and dill olive oil, in a bowl. Add salt & pepper, whisk until smooth. Pour into a serving dish, cover tightly and refrigerate 8 hours before serving.
*Tested in Greek Cooking Class
