Contributed by: Mary Dabros
Ingredients
1 cup plain yogurt (whole milk yogurt is first choice; low-fat yogurt is second choice)
3 tablespoons extra-virgin olive oil
1 garlic clove, minced
1 tablespoon minced fresh basil
1 tablespoon minced fresh mint
½ teaspoon salt
¼ teaspoon pepper
1 cucumber, peeled, halved lengthwise, seeded, and chopped fine
Directions
Whisk yogurt, oil, lemon juice, garlic, basil, mint, salt, and pepper in bowl. Stir in cucumber, cover with plastic wrap, and refrigerate until flavors blend, about 30 minutes. (Sauce can be refrigerated for several hours.) Makes about 2 cups
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