Ingredients
- 1 24-ounce container of plain, whole milk yogurt
- 3-4 small Persian cucumbers or about 1 seeded English cucumber.
- 2 tablespoons chopped fresh mint or dill leaves
- 1-2 cloves garlic, finely minced or smashed in a mortar and pestle
- Lemon juice, to taste
- Kosher salt
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