How to make it

  • In a strainer lined with cheese cloth, drain yogurt over a bowl for 2 hours up to 24 hours. (This makes the dip less watery.)
  • Peel, seed, and finely dice cucumber. Press out as much water as possible between two paper towels.
  • Combine all ingredients and add salt and pepper to tase. Blend well. Serve immediately or allow to sit in the refrigerator for flavors to develop.

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