| 8 | 10 | 65 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 6 |
| 1/2 cucumber(s) | Cucumber (grated) |
| 2 cup | Greek yogurt, plain, 2% M.F. |
| 3 tbsp | Dill, fresh (finely minced) |
| 4 clove(s) | Garlic (finely minced) |
| 2 tbsp | Sauerkraut (plus one tbsp juice) |
| 1/2 whole lemon(s) | Lemon juice |
| 2 tsp | Himalayan sea salt |
| 1 dash | Black pepper |
1. Place cucumber in a fine-mesh sieve and squeeze it down to release excess water.
2. Combine squeezed and drained cucumber with greek yogurt, dill, and garlic and stir well.
3. Add lemon juice, sauerkraut juice, salt and pepper to the mixture. Mix well.
Enjoy!
| Milk Alternative | 0.5 |
| Vegetables | 0.5 |
