Cucumber Mint Yogurt Dip

bd104026_0908_cucumber_dip_hd

INGREDIENTS

  • 2 containers (6 ounces each) 2 percent Greek yogurt (1 1/4 cups)
  • 1/2 cup mint leaves, coarsely chopped
  • 1/2 English cucumber, halved, seeded, and finely chopped
  • 1 teaspoon white-wine vinegar
  • Coarse salt and ground pepper
  • Cut vegetables, for serving

DIRECTIONS

  1. In a medium bowl, combine yogurt, mint, cucumber, and vinegar; season with salt and pepper. Store in an airtight container in the refrigerator for up to three days.

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