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Cucumber And Yogurt Dip beef, canning, dairy, dips, russian 1 1/2 cup plain low fat yogurt 1/3 cup sour cream 2 large cloves garlic; minced 2 medium cucumbers; peeled, grated, and squee 2 tablespoon fresh mint; chopped 1 tablespoon fresh cilantro; chopped 1 1/2 teaspoon olive oil ----GARNISH---- 1 whole mint leaves 1 sumakh; (optional) 1 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 2 1/2 cups. Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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