Ingredients

17 oz Greek yogurt (I used Fage non-fat)

~1 cup cucumber, chopped fine (I used English cucumbers since they have less seeds)

2 cloves garlic, crushed

1/2 tsp salt

1/2 tsp ground black pepper

2 tbsp fennel fronds, chopped fine (optional)

dried mint to sprinkle on top (optional)

Directions

1.  Mix Greek yogurt, cucumber, garlic, salt, pepper, and fennel fronds together in a large bowl.  Sprinkle dried mint on top.

2.  Store in refrigerator until ready to serve.