- 2 cups plain yogurt
- 1 heaping tablespoon dried mint leaves
- Dash of garlic powder
- About ¼ teaspoon salt, to taste
- 1 cup peeled and finely chopped or coarsely grated Kirby cucumbers
- Place the yogurt in a small bowl and stir until creamy. Add the dried mint by crushing it between the palms of your hands. Add the garlic powder and salt and mix well.
- Fold the cucumbers into the mixture, cover, and chill until serving time; it will keep, refrigerated, for up to 2 days.