- 1 (32 ounce) container plain yogurt
- 2 tablespoons dried dill weed
- 2 cloves garlic, minced
- salt and black pepper to taste
- 1 cucumber - peeled, seeded, and chopped
- In a medium bowl, blend yogurt, dill weed, garlic, salt, and pepper. Toss in the cucumber. Cover, and refrigerate 8 hours, or overnight.
04/24/2018
recipepes.com
Persian Yogurt Salad, recipe
PT15M
PT1H
5
455 calories