- 1 medium cucumber, peeled, seeded and grated
- 4 oz of softened cream cheese
- 1-2 garlic cloves, minced
- ¼ cup sheep’s milk yogurt
- 1 tbs sour cream
- 1 tbs mayonnaise
- ¼ tsp kosher salt
Place the grated cucumber in a tea towel and squeeze out as much moisture as possible.
Combine all ingredients in a small bowl and stir until well combined. Cover and refrigerate for up to a week.
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