2 large (8-1/4" long) Cucumber peeled raw
1 tbsp Parsley fresh or raw herb
1 tbsp Peppermint fresh or raw herb
1 tablespoon Lemon juice raw
16 oz Yogurt plain low fat
- Seed and dice the peeled cucumber. Blot dry so cucumber is not so wet. Mince the garlic. Chop the parsley and mint.
- In a food processor, mix the cucumber, garlic, parsley, mint, lemon juice, salt and black pepper until smooth.
- Put yogurt in a bowl, then fold cucumber mixture into yogurt. Chill for at least one hour before serving. Use as a dipping sauce for fresh vegetables of your choice. Store in frig.
Makes 4 cups
1 serving = 1/2 cup
Garnished with fresh mint and served with baby sweet peppers in recipe photo (not included in recipe analysis).
You can substitute fresh dill for fresh mint.