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Author Notes: This is a refreshing dip for warm weather. It is good dipped with pita chips or as a side to a spicy dish. —cookingProf
Makes 2 cups
- Zest from one lemon
- 1 Cucumber
- 12 ounces Greek yogurt
- 3 tablespoons finely chopped fresh dill
- Coarse sea salt to taste
- 1 slice of lemon and 1 sprig of dill for garnish
- Peel and cut the cucumber in half lengthwise. Scrape out the seeds with a spoon. Slice the cucumber halves into very thin half-moons.
- Mix all ingredients in a bowl and chill for at least two hours. Garnish with a slice of lemon and a sprig of dill. Serve with pita chips.