Yield: 1 servings
|1.00 tablespoon||olive oil|
|1.00 tablespoon||chopped garlic|
|1.00 cup||greek yogurt|
|1.00 medium||cucumber; peeled, diced small|
|2.00 teaspoon||finely-chopped fresh mint|
|1 \N||salt; to taste|
|1 \N||freshly-ground black pepper; to taste|
|1 \N||kalamata olives|
|1 \N||fried bread slices|
Whisk the olive oil, vinegar, garlic and yogurt together. Season with salt and pepper. Season the cucumber with salt and pepper. Fold the cucumber and mint into the yogurt mixture. Cover and refrigerate until chilled. Serve with black olives and slices of fried bread.
This recipe yields about 2½ cups of dip.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B43 broadcast 05-18-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
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