• 1 cup labna (or greek style yogurt, or plain yogurt, drained through a cheesecloth overnight)
  • 1/2 of an english cucumber, chopped*
  • 1 tsp minced garlic
  • 1/4 c. chopped mint
  • freshly cracked sea salt and pepper to taste


combine all ingredients and serve. can be left to “marinate” in the fridge for a couple hours, but i did not find it necessary.

*traditionally, this calls for the cucumbers to be peeled and seeded, and chopped a little finer than what I did, or even shredded cucumbers. for this purpose, i opted to leave the cucumbers in larger chunks, and as i said above, i always leave the skin on english cucumbers because it is not as thick and waxy as a regular cucumber. plus, i think there are extra nutrients in the peel and seeds, so i always leave em on. it’s up to you!

adapted from canary girl’s blog

see my entire post and recipe grouping here. (hummus, tabbouleh, tzatziki, steak pitas and pita chips.)


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