Categories: Greek, Sauce, Skinny

Ingredients

• 8 oz fat free greek yogurt (I used Fage)
• 1 small cucumber, peeled and seeded (1 cup grated and drained)
• 1 clove garlic, crushed
• 1 tsp lemon juice
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh chives, chopped
• kosher salt and fresh pepper

Directions

1. Strain the yogurt using a metal strainer or a coffee filter for a few hours to remove as much liquid as possible. Set aside.

2. Scoop seeds out of the cucumber with a small spoon. Place cucumber in a mini food processor or grate with a box cheese grater. Drain the liquid from the cucumber in a metal strainer and sprinkle with a little salt (this helps release the liquid). You may want to use the back of a spoon to help squeeze out any excess liquid.

3. Combine strained cucumber, garlic, yogurt, salt, pepper, lemon juice, dill, chives and refrigerate for a few hours before serving.

4. Makes about 2 cups. Store in refrigerator for about a week.

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