2 cup Greek yogurt, nonfat
1 teaspoon cayenne pepper
1 Tablespoon fresh dill, chopped
1/2 teaspoon salt
Wash and peel the cucumbers. Slice each cucumber in half lengthwise and scoop out all of the seeds. Slice into bite-size pieces. Toss with salt.
Place yogurt into medium-size serving bowl. Mix in cayenne pepper. Add cucumbers and dill. Mix well. Adjust seasonings to taste. Makes 7–8 servings.
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THE REBELLIOUS RD
As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.