Cucumber and yogurt dip

Yield: 4 servings

Measure 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
\N \N Whole Mint Leaves
\N \N Sumakh; (Optional) Towels
2 tablespoons Fresh Mint; Chopped
1 tablespoon Fresh Cilantro; Chopped
1½ teaspoon Olive Oil
\N \N 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.

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