Yogurt Cucumber Sauce

The cucum­ber joke I was gonna put here was even worse.

  • Ingre­di­ents:
  • 1 cucum­ber
  • 1 7‑oz. car­ton plain Greek yogurt
  • 2 tbsp. snipped fresh mint or 2 tsp. dried mint
  • 1 tbsp. olive oil
  • 1 tbsp. white wine vine­gar
  • 12 tsp. kosher salt
  • 1 clove gar­lic, minced

Cut cucum­ber in half length­wise. Remove any seeds, chop cucum­ber. In a medi­um bowl, stir togeth­er all oth­er ingre­di­ents. Stir in chopped cucum­ber.

Serve with lamb, beef, chick­en, or fish. Store any left­overs cov­ered in fridge up to 24 hours.

Makes 2 cups.