Saturday, February 5, 2011

Cucumber Yogurt Dip

½ large cucumber, peeled
1 tsp salt
1 clove garlic, minced
1 TB dried parsley

1 TB dried cilantro

¼ tsp cumin
6 oz. plain Greek yogurt
1 TB olive oil
½ TB lemon juice

Grate cucumber into colander and sprinkle with salt; let stand 1 hour. Place in food processor with rest of ingredients; puree until smooth. Serve with veggies and/or falafel balls.

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