Cucumber and Yogurt Dip

6 hours Prep: 20 minutes

135 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1 1/2	cups	yogurt, low-fat
1/3	cup	sour cream
2	cloves	garlic	peeled and minced
2	medium	cucumbers	peeled, grated, and squeezed dry in paper towels
2	tablespoons	mint	chopped, fresh
1	tablespoon	cilantro	chopped, fresh
1 1/2	teaspoons	olive oil

garnish
1	x	mint leaves	whole
1	x	sumakh
1	x	pita	cut in traingles, toasted

Directions

In a serving bowl, combine the yogurt, sour cream, garlic, cucumbers, mint, cilantro and oil.

Cover and refrigerate for 6 to 8 hours to allow the flavors to settle.

Before serving, garnish with mint leaves and sumakh, if available.

Accompany this dip with toasted pita triangles.

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Nutrition Facts

Serving Size 223g

Amount per Serving

Calories 135 49% of calories from fat

	% Daily Value*
Total Fat 7.0g	11%
Saturated Fat 4.0g	18%
Trans Fat 0.0g
Cholesterol 14mg	5%
Sodium 80mg	3%
Total Carbohydrate 12.0g	4%
Dietary Fiber 1.0g	5%
Sugars 8.0g
Protein 7.0g	13%

Vitamin A	12%		Vitamin C	11%
Calcium	23%		Iron	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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I have not made this yet, but my mother made mayonnaise cakes when I was a child ( I'm 45) and she got the recipe from my grandmother. It sounds just like what my mother used to make. If it is as good as that, the cake is not only FABULOUS, but so easy. Its a great cake to make at the spur of the moment and also, you don't need any eggs! It is moist and delicious. I came to the library just to use the internet to locate this recipe and was suprised to find it in no time. Thanks to whomever is responsible for making it available. Kris