1 pint plain Yogurt, drain off liquid
2 cloves garlic, diced (or 1 TBS diced garlic scapes – if you still have them)
1/2 cucumber, seeded and chopped into little cubes
1 TBS fresh dill, finely chopped
Juice from lemon
Salt and Pepper to taste
Directions: Add all ingredients into a bowl, mix and chill for at least 30 minutes prior to serving.
The original recipe is used as a topping for falafel or gyros. I like to use it as a dip for veggies, a topping for chicken or fish, and as a thick salad dressing.