There are many different variations of the recipe but all include plain yogurt and cucumbers.
This is one of the easiest appetizers you can make, and not only is it yummy, it's fairly low in calorie as well, bonus!
The only part that's a little time consuming is peeling, seeding and dicing the cucumbers. Once you get that of the way it's smooth sailing.
Serve it with some pita bread, a little feta and some Kalamata olives and it's the perfect summer nosh.
2-3 large cucumbers: peeled, seeded and diced. (Some recipes call for you to salt the cuc's and let them sit to draw out the moisture, but I find this too time consuming. In my experience, as long as you take the seeds out, you're good to go.)
1 1/2 cups plain yogurt. If you can find the Greek kind, great. If not, any plain yogurt will do.
1/4 cup sour cream
1 clove of garlic - minced
2 tablespoons fresh mint leaves - finely chopped
2 tablespoons fresh dill - finely chopped (make sure there are no stems!)
salt and pepper to taste.
Mix all the ingredient together in a non reactive bowl. Check your seasonings and add more of what you like.
I suggest covering the dip and letting it sit in the fridge for at least an hour before serving, this way the flavors will blend together better.