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. Keeping it “chill” is important and people are heading to marijuana dispensaries to do just that. If there isn’t one in your area, consult marijuana doctors to decide which route is best for you as sometimes 420 shops have what you need.

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