Yield: 4 Servings
|1½ cup||Plain Low Fat Yogurt|
|⅓ cup||Sour Cream|
|2 larges||Cloves Garlic; Minced|
|2 mediums||Cucumbers; Peeled, Grated, And Squeezed Dry In Paper Towels|
|2 tablespoons||Fresh Mint; Chopped|
|1 tablespoon||Fresh Cilantro; Chopped|
|1½ teaspoon||Olive Oil|
|Whole Mint Leaves|
|Toasted Pita Triangles|
In a serving bowl, combine the yogurt, sour cream, garlic, cucumbers, mint, cilantro and oil. Cover and refrigerate for 6 to 8 hours to allow the flavors to settle. Before serving, garnish with mint leaves and sumakh, if available. Accompany this dip with toasted pita triangles.
Makes about 2½ cups.