Cucumber-Mint Yogurt Dip

• 2 (6 ounce) containers2 percent Greek yogurt (1 1/4 cups)
• 12 English cucumber, halved, seeded, and finely chopped
• 12 cup mint leaf, coarsely chopped
• 1 teaspoon white wine vinegar
• coarse salt and pepper
• cut vegetables, for serving

1. In a medium bowl, combine yogurt, mint, cucumber, and vinegar; season with salt and pepper.
2. Store in an airtight container in the refrigerator for up to three days.

yogurt, cucumber, mint leaf, white wine vinegar, salt, vegetables

Taken from www.food.com/recipe/cucumber-mint-yogurt-dip-359083 (may not work)