- 2 cups plain greek yogurt
- 1/ 2 cucumber
- 1/ 4 cup fresh dill
- 2 tablespoons fresh mint
- 1 tablespoon lemon juice
- Salt and pepper to taste
Deseed and peel the cucumber, grate it and drain the excess of water. Chop mint and dill.
In a bowl, add Greek yogurt, lemon juice, fresh herbs, salt and pepper. Make sure you added enough salt and pepper, it’s important for the final taste. Mix well with a spatula and serve!
You can keep it in the fridge for up to three days in a food container.