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Cucumber-yogurt dip for vegetables

June 16, 2010

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Makes 3 cups

2 cups plain Greek-style yogurt
1 tablespoon lemon juice
1/2 cup olive oil
1/2 clove garlic, finely chopped
Salt, to taste
1/2 cucumber, peeled, seeded, and chopped
1/2 small onion, finely chopped

1. In a bowl, whisk the yogurt, lemon juice, olive oil, garlic, and salt. Stir in the cucumber and onion.

2. Cover and chill for at least 1 hour. Serve with raw vegetables or crackers.

Adapted from the White House