16 oz. (2 cups) thick Greek yogurt
3-4 cloves of garlic, minced
1 English cucumber, small diced (I usually peel all but a little of it)
1 T. olive oil
2 tsp. lemon juice
1-2 T. fresh parsley, chopped
salt and pepper, to taste
Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed. Garnish with a bit of green and serve well chilled.
Yield: about 2 1/2 cups
This makes a ton, so I recommend cutting it down unless you're feeding a bunch of people.