Cucumber-Mint Dip
This is a pretty straight-up and standard dip/sauce for most Middle-Eastern fare. It’s kinda like a tzatziki, but the mint gives it a nice twist. I made it the other night for some kabobs, but it would go with pretty much any seasoned meat from the area. Potato chips? Maybe. Enquiring minds want to know.
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The ingredients are basically the recipe, so here it is.
- 2 cups yogurt
- 2 Persian cucumbers or 1 English cucumber, grated
- 2 cloves minced garlic
- 1 heavy tablespoon fresh mint, cut up tiny
- a pinch of pepper
And that’s it, really. Combine in a bowl and chill until ready to serve. It’ll keep in the fridge for a couple of days.