Spoon yogurt into a sieve lined with paper towls or a coffee filter and set over a bowl. Cover and refrigerate overnight. This will drain the yogurt of excess moisture.
Transfer drained yogurt to medium bowl and discard the liquid.
Meanwhile, in a colander set over a bowl, toss chopped cucumber with 1 teaspoon of salt. Let drain at least one hour at room temperature or cover and refrigerate up to 8 hours. In batches, wrap cucumber in kitchen or paper towels and squeeze to remove as much liquid as possible. Pat dry with paper towels, then add to bowl with yogurt.
Mash garlic to a paste using remaining 1/2 teaspoon of salt to aid in the process. Add resulting garlic paste, dill, oil, vinegar and pepper to yogurt and stir to combine. Cover and refrigerate at least 2 hours.
Use fresh mint rather than dill.
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|Serving Size: 1 Serving (77g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 15 (32%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 3.4mg||1 %|
|Sodium 40.3mg||1 %|
|Potassium 163.8mg||4 %|
|Total Carbohydrate 4.9g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 4.8g|
|Protein 3.1g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 47
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