Ingredients

• Greek yogurt (2 cups – fat)

• Cucumber (medium – large)

• Garlic (2 – 3 cloves)

• Lemon juice

• Lemon zest (just a pinch)

• Dill (1 tbsp.)

• Thyme (4 stems) (¼ - ½ tsp.)

• Rosemary (¼ - ½ tsp.)

• Pink Himalayan salt (1 tsp.)

• Freshly ground black pepper

• Nuts (walnuts, hazelnuts, almonds) (roasted) (¼ - 1/3 cup)

• Vito & Joe’s Extra Virgin Olive Oil (3 – 4 tbsp.)

How to Prepare

1. Grate the cucumber over a strainer (inside of a bowl). Allows for the water from the cucumber to gather in a spate bowl.

2. Using your hands, squeeze the grated cucumber and work out the water.

3. Once squeezed, spread the cucumber out in the strain and let it sit for a few minutes.

4. Remove the leaves from the thyme stems.

5. Remove the leaves from the rosemary stalk.

6. Tug the ends off of the dill from the stalk.

7. Set some dill aside for a topping later.

8. Mix the dill, thyme and rosemary together and chop into even smaller pieces.

9. Grate the lemon slightly over the top of the herb mixture for some zest (about half of the lemon).

10. Press the garlic into the mixture.

11. In a cast-iron pan, roast the nuts for a few minutes until lightly browned.

12. Remove he nuts from the heat once roasted and chop them up.

13. Set a little bit of the chopped nuts aside for topping later.

14. Cut the lemon in half.

15. In a larger serving bowl, add the yogurt and spread it out.

16. Squeeze the lemon juice over the yogurt.

17. Add the dill, rosemary, thyme, garlic, lemon zest, nuts. Stir.

18. Add in the salt and ground black pepper.

19. Add in the Vito & Joe’s Extra Virgin Olive Oil.

20. Add the drained cucumber. Stir.

21. Drizzle a little bit more of Vito & Joe’s Extra Virgin Olive Oil on top.

22. Top with some nuts and dill.

23. Cool for 30 minutes. Enjoy!