3 cloves of Garlic
1/2 cup white vinegar
4 cups Greek Yogurt
1 large cucumber, peeled, trimmed, seeded, cut into 1/4" dice
3 tablespoons chopped fresh Dill
2 teaspoons Kosher salt
1/4 teaspoon ground black pepper
Combine the garlic and vinegar in a blender, puree until smooth. Combine the yogurt and blended garlic in a bowl. Whisk the garlic into the yogurt.
Fold in the cucumbers, dill, salt and pepper.
Keep in a container with a tight lid in the refrigerator for up to a week.
