Recipe information
Yield
Makes about 2 cups
Ingredients
3 cups whole-milk yogurt
1 cup packed fresh mint leaves
3/4 teaspoon salt
Preparation
Step 1
Drain yogurt in a paper-towel-lined sieve set over a bowl, chilled, 3 hours.
Step 2
Pulse all ingredients in a blender until mint is finely chopped. Transfer to a bowl and chill, covered, at least 3 hours.
