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 |
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.