Nutrition per serving may change if servings are adjusted.
½ teaspoon canola oil
1 clove garlic, minced
1 medium cucumber, peeled, seeded and finely diced
⅔ cup nonfat plain yogurt
1 tablespoon chopped fresh cilantro
½ teaspoon honey
½ teaspoon rice-wine vinegar
Pinch of ground cumin
Dash of Tabasco, or other hot sauce
Freshly ground pepper, to taste
Heat oil in a small skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Transfer to a bowl. Add cucumber, yogurt, cilantro, honey, vinegar, cumin and hot sauce. Stir to combine. Season with pepper.
Make Ahead Tip: Cover and refrigerate for up to 1 day.