Wednesday, June 28, 2006

Minty Cucumber Yoghurt Dip for Summer!!

This is my favourite dip. It is not only refreshing, it simply goes well with anything. Anything: Oven-Roasted Garlic Potatoes with Parsley, Taboule, Chinese Fried Rice, etc.

Minty Cucumber Yoghurt Dip:

Ingredients

  • 1 Cucumber
  • 2- cups of low-fat plain yoghurt
  • 10 leaves of fresh mint
  • salt & pepper
  • a sprig of mint for decoration
  1. Peel the cucumber and slice it lengthwise into 8 strips. Remove
    seeds. Sprinkle some salt all over the cucumber and leave it on a
    colander for 15 mins. Then Rinse the cucumber and dry it with paper towels. Chop the cucumber into tiny pieces.
  2. Chop the mint
  3. Mix mint, cucumber and yoghurt together. Season with salt and pepper. Decorate it with mint. Serve cold only.

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