Cucumber & Yogurt Dip Recipe
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 tbsp fresh mint, chopped
1 tbsp fresh cilantro, chopped
1 1/2 tsp 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
Makes about 2 1/2 cups.
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Food Tips of the Week
In deciding on a meal plan, it is important to attempt to moderate your consumption of fats, refined carbohydrate and salt.
The argument against low carb diets
Its popular as hell, but it is really safe for you?
Many scientific studies over the years have illustrated that high consumption of animal fat can lead to increased probability of cancer, heart problems and other inflammatory disorders.
Remember, one point that is often overlooked, it is very hard (although not totally impossible) for vegetarians to adopt a reduced carbohydrate diet.
(includes parsley, rose hip puree and sweet potatoes)
These orange and green foods are rich in alpha-carotene and beta-carotene thought by doctors to play a role in helping stop cancer, particularly cancers of the stomach and lesophagus. Most are low in calories, so should be included in every weight loss regime.
Cucumber & Yogurt Dip Recipe from the Recipes-4U Cookbook
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This Cucumber & Yogurt Dip Recipe is one of our Dip Recipes
, which are collected from visitor submissions and open source collections. Clearly, with over 50,000 recipes in our cookbook it is not practical to cook and test every recipe in the collection, so please take care, and double check everything before cooking that special meal and plan carefully. If you spot any thing that looks wrong, please let us know.