mint-yogurt dip

A refreshing dip that is found throughout the Middle East and parts of Central Asia. Always a component of a mezze or appetizer buffet, this dip is a natural with flatbreads.

1½ cups plain yogurt (you can use low-fat)
1 cup (packed) fresh mint leaves, finely chopped
3 to 4 cloves garlic, peeled and finely minced
½ teaspoon salt
½ teaspoon freshly ground black pepper

Mix all of the ingredients together in a bowl and refrigerate until well chilled.

Storing: You can make the dip up to 6 hours ahead; cover and chill until needed.

Makes about 2 cups.

From “Baking with Julia” Based on the PBS series hosted by Julia Child,
written by Dorie Greenspan, with contributing bakers Jeffrey Alford and Naomi Duguid

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