Yield: 6 Servings
Measure | Ingredient |
---|---|
1 x | BC Southwest Cookbook |
1 cup | Dairy Sour Cream |
1 cup | Yogurt; Plain |
¼ cup | Parsley; Snipped |
¼ cup | Cilantro; Fresh, Snipped |
1 teaspoon | Cumin; Ground |
½ teaspoon | Salt |
2 eaches | Cucumbers; Medium * |
* Cucumbers should be pared, seeded and coarsely shredded. Mix all ingredients. Cover and refrigerate until chilled, about 2 hours.
Makes about 3 cups salsa.