Cucumber yogurt dip

food service version

Yield: about 32 1/4 cup taste test servings

​Ingredients:
10 cloves of crushed garlic OR 4Tbsp. dried garlic  
1/4 cup olive oil or vegetable oil
1/4 Tbsp. white wine vinegar or apple cider vinegar 
2 Quarts plain, lo-fat yogurt
4 cucumbers, grated 
1 tsp. sea salt 
1 tsp. black pepper 
3 Tbsp. honey
1 tsp. dill (fresh or dried)
2 tsp. mint (fresh or dried)

Directions:
1. Mix the crushed garlic with the salt and pepper. Add the oil and vinegar and mix well. 
2. Place the yogurt in a serving bowl. Add the oil and vinegar mixture in stages, stirring gently with a wooden spoon. 
3. Add the grated cucumber and mix well. Chill before serving.
4. Cut up an assortment of raw vegetables into dipping size pieces.

​Home version

Yield: about 4 cups

​Ingredients:
5 cloves of crushed garlic OR 2 Tbsp. dried garlic  
1/8 cup olive oil or vegetable oil
1/4 Tbsp. white wine vinegar or apple cider vinegar 
1 Quart plain, lo-fat yogurt
2 cucumbers, grated 
1/2 tsp. sea salt 
1/2 tsp. black pepper 
1 1/2 Tbsp. honey
1/2 tsp. dill (fresh or dried)
1 tsp. mint (fresh or dried)

Directions:
1. Mix the crushed garlic with the salt and pepper. Add the oil and vinegar and mix well. 
2. Place the yogurt in a serving bowl. Add the oil and vinegar mixture in stages, stirring gently with a wooden spoon. 
3. Add the grated cucumber and mix well. Chill before serving.
4. Cut up an assortment of raw vegetables into dipping size pieces.