Ingredients: Makes 20 Servings
2 1/2 cups Cucumber, seeded, finely chopped
3 cups Plain Yogurt
1/4 cup White Wine Vinegar
2 TBSP Dill Weed, chopped
2 TBSP Mint, chopped
1 tsp Kosher Salt
2 TBSP Canola Oil
2 tsp Garlic Cloves, minced
Directions:
- In a mixing bowl, combine cucumber, yogurt, vinegar, dill, mint, salt, oil and garlic. Mix until smooth.
Chef Tip: If you don’t have fresh herbs, substitute with dried herbs using one-third the amount. For example, in this recipe, replace 2 tablespoons of fresh herbs with 2 teaspoons of dried herbs.
Serving Size:
1/4 cup
Nutritional Information:
Per serving: 30 calories, 1.5 g fat, 0 g saturated fat, 120 mg sodium, 3 g carbohydrates, 0 g sugar, 0 g fiber, 2 g protein
Recipe Source:
Recipe provided by FLIK Hospitality Group 
File is in portable document format (PDF). To view this file, you may need to install a PDF reader program. Most PDF readers are a free download. One option is Adobe® Reader® which has a built-in screen reader. Other Adobe accessibility tools and information can be downloaded at