INGREDIENTS
3/4 cup
seeded (peeled, and grated English cucumber)
1/2 cup
unsweetened plain coconut yogurt
1/2 cup
vegan sour cream (- I used Tofutti)
2 tbsp
chopped fresh dill
2 tsp
extra virgin olive oil
1 clove
garlic (minced)
1 tbsp
lemon juice
salt and pepper