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Cucumber-Mint Yogurt Dip with Crudite

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Active Time:  15 Minutes
Total Time:  14 Hours 15 Minutes
  12 Servings
An assortment of carrot sticks, cherry tomatoes, cucumbers, wedges of fennel, Belgian endive, and bell pepper spears arranged on a simple white platter create a vivid presentation of color and shapes. Serve the "crudite" with a creamy yogurt dip spiked with a vibrant flavors of lemon and fresh herbs.
1-1/2 cups plain yogurt
1/2 English hothouse cucumber, seeded, finely chopped (1 cup)
1/4 cup finely chopped fresh mint
2 tablespoon fresh lemon juice
3/4 teaspoon minced lemon zest
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper

Assorted cut-up vegetables (such as carrots, red bell peppers, Belgian endive, cucumbers and broccoli)
Set strainer over 4-cup measuring cup. Line strainer with paper towel. Add yogurt to strainer; chill overnight (about 1/2 cup liquid will drain from yogurt).

Turn yogurt out into medium bowl; discard paper towel and drained liquid. Add cucumber, mint, lemon juice and garlic and stir to blend. Season to taste with salt and pepper. Cover and refrigerate to develop flavors, at least 2 hours and up to 1 day.

Place bowl with dip on platter. Surround with assorted vegetables and serve.

Recipe created exclusively for by Rochelle Palermo, Food Editor at

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Cool Summer Dips
Nutrition Facts per Serving
Yield:   12 Servings
Calories: 23
Cholesterol: 2mg
Protein: 2g
Carbohydrates, Total: 3g
Sodium: 119mg
% Cal. from Fat: 0%
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