Cucumber Greek Yogurt Dip Recipe
2 small fresh cucumbers
1 cup Greek yogurt
1/8 tsp garlic powder
salt and pepper to taste
Scrub the cucumbers, slice lengthwise and scrape out seeds with a spoon, discarding the seeds. Coarse chop the cucumbers and put in food processor. Add the remaining ingredients and pulse until well blended. Spoon into a bowl and cover with plastic. Refrigerate for 30 minutes. Serve with pita chips or fresh raw vegetables as a dip.