Cucumber & yogurt dip
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | ||
| Sumakh; (Optional) | ||
| Toasted Pita Triangles | ||
Directions
GARNISH
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.