Cucumber Yogurt Dip With Cumin Recipe - Cooking Index
2 cups | 474ml | Plain low-fat yogurt |
2 cups | 474ml | Cucumbers - peeled, seeded. (medium) |
And grated - - (abt 3 cups) | ||
3 tablespoons | 45ml | Finely-minced red onion |
4 teaspoons | 20ml | Chopped fresh mint |
1/2 teaspoon | 2.5ml | Ground cumin |
Salt - to taste | ||
Freshly-ground black pepper - to taste |
In a small bowl, combine yogurt, cucumber, onion, mint, and cumin. Add salt and pepper to taste. Mix well. Spoon the yogurt mixture into a strainer lined with muslin or a coffee filter. Place a bowl under the strainer to catch the liquid (whey) that drains from the yogurt. Cover and refrigerate 12 hours. Discard liquid. This recipe yields 8 servings.
Source:
COOKING WITH DANNON YOGURT by Dannon
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