Recipe by COOKGIRl
From our local newspaper. Low fat yogurt can be substituted for whole milk yogurt. (This recipe can be also transformed with a snap of your fingers into a soup by adding 1 cup of cold water or broth, to desired consistency. Serve with an ice cube to keep soup chilled.)
Top Review by UmmBinat
This was nice. I liked the green onion in this version. I did thin ours somewhat with water because I used Balkan (thick) yogurt and wanted this as a salad along with recipe#397386 on additionally made stuffing. I used Sun-maid Thompson raisins, no sour cream as we are corn free! I just added extra yogurt, I did not add any dill as a preference here, I may have used less garlic, and I used sea salt, freshly ground black pepper, and dried rose petals instead of fresh as it is what I had on hand, plus the rest of the ingredients except for the optional dried rose bud. If I make this again I'd like to use fresh rose petals. Made for VIP of Veggie Swap 33 ~ April 2011.
- 1 English cucumber, peeled and diced
- 1⁄2 cup raisins
- 3 cups whole milk yogurt, drained (read intro)
- 1⁄2 cup sour cream
- 1⁄4 cup green onion, chopped
- 1 tablespoon of fresh mint, chopped (NOT dried)
- 2 tablespoons fresh dill weed, chopped
- 2 garlic cloves, peeled and finely minced
- 3 tablespoons walnuts, finely chopped
- 1⁄2 teaspoon salt, to taste
- 1⁄4 teaspoon black pepper
- 1⁄2 teaspoon of fresh mint
- 2 tablespoons fresh rose petals, cut into ribbons
- 1 dried rose bud (optional)
Directions See How It's Made
- In a serving bowl combine the cucumber, raisins, yogurt, sour cream, scallions, mint, dill, garlic and walnuts.
- Stir mixture thoroughly and season with salt and pepper to taste.
- Cover and refrigerate dip for at least 1 hour before serving.
- When ready to serve, garnish with the mint, rose petals and the rose bud, if using.
- Serve with pita bread triangles, Arabic bread, crostini, etc.
- Yield is estimated.