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Yogurt Dip For Almost Anything

Updated on May 30, 2011

Ingredients

Any type of yogurt, thicker the better

2 tbsp of dried mint

salt and pepper to taste

1/2 seedless cucumber

There really isn't specific portions you have to mix together. Try off by using two to three cups of yogurt and add about 2 tablespoons of dried mint, little bit of salt and pepper. If you allow the dip to sit in the fridge the more the dip comes together with the mint and yogurt. If you want to use it as a vegetable dip add a little sour cream. I find that a balkan style yogurt works best.

Now if you want to make Persian cucumber and yogurt dip which is a variation to this recipe you need about 1/2 a seedless cucumber.  You need to take out the seeds because its where you find a lot of the water content in cucumbers.  So once you have the seeds taken out and peeled the cucumber, grate the cucumber using a cheese grater.


When grating the cucumber do not use a fine grate this will make your dip too watery. Add the grated cucumber to the yogurt mixture. Use a couple of fresh mint leaves to garnish.  You can eat this dip with pita bread, grilled chicken, rice, or raw vegetables.

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