Next time I make this I promise I’ll put up a photo.
This is just my basic cucumber yogurt sauce. I like to add extra garlic and make a day ahead of time so all of the flavors can blend.
- 2 cups of plain soy yogurt, drained
- 8 cloves garlic, minced (I use a mini food chopper for this part)
- ½ of and English cucumber, hand diced, small*
- 1/2 cup lightly packed fresh mint or dill, chopped
- Salt and Pepper to taste
In a medium container with a lid, mix everything together well. Cover and put in fridge until you’re ready to use, preferably at least 4 hours.
This will last a few days in your refrigerator, covered well. You can use this on any number of things. It’s also a great salad dressing that you can use for your lunch throughout the week.
*When using fresh cucumber in a dip you should hand dice it. Using a food chopper will essentially juice the cucumber and leave you with a wet mess that will give you a soupy dip.