1 medium cucumber
1 cup (250 ml) plain yogurt
1 clove garlic, crushed
1 tablespoon (15 ml) olive oil
Salt and pepper to taste
Makes 1 1/2 cups (375 ml) of dip.
1. Peel the cucumber and grate it finely into a medium-size bowl.
2. Stir in the yogurt, garlic, olive oil, and salt and pepper to taste. Cover and refrigerate until ready to serve.
Cadette Leader, San Fernando Valley Girl Scout Council, California
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