A dip with a twist. Serve with pita bread Nachos,Rice Crackers or as a cold sauce to accompany grilled veggies, Paneer, fish or chicken.
Yogurt
2 cups
Cucumber, not peeled,
seeded and finely chopped
1/2
Salt
to
taste
Garlic cloves,
mashed
1 - 2
Chopped fresh mint or
dill
1 tablespoon
Extra-virgin olive oil
1 tablespoon
Red wine vinegar
1⁄2 teaspoon
Ground black pepper
1⁄4 teaspoon
Hang yogurt in a muslin cloth to drain
out liquid.
In colander set over bowl, toss
chopped cucumber with 1 teaspoon salt. Let drain. Squeeze to remove as much liquid
as possible. Pat dry with paper towels.
Add to yogurt with the
rest of the ingredients & mix well. Cover & chill.
Serve chilled topped with
cucumber slices and mint sprigs.
Comments
Post a Comment