Tuesday, June 18 2013, 10:06 AM MDT
As Aired On February 22, 2013
Recipe Courtesy of Chef Evan Francois of Harmons Cooking School
1 cup Greek-style whole-milk yogurt
1/2 English cucumber, seeded and finely diced
2 tablespoons lemon juice
2 tablespoons chopped fresh mint
1 tablespoon chopped garlic
1 tablespoon chopped fresh dill
1.) Mix the all the ingredients in a bowl together.
2.) Stir to incorporate and refrigerate overnight.
3.) Remove from the refrigerator and drain any extra water on top of the sauce.
4.) Serve cold or at room temperature.