Recipe for Cucumber And Yogurt Dip


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

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.

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