- 24 ounces Greek Yogurt
- 2 Persian cucumbers, washed and ends cut off
- ½ teaspoon garlic salt
- Dash of black pepper
- Juice of half a lemon
- 1 heaping teaspoon dried mint, plus more for garnish
- Grate the cucumbers into a bowl. Drain extra liquid from bowl.
- Add lemon juice and all spices to a small bowl and mix until evenly blended.
- Garnish the top with a pinch of dried mint.