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