Ingredients
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1 English cucumber, peeled and diced
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1/2 cup raisins
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3 cups whole milk yogurt, drained (read intro)
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1/4 cup green onion, chopped
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1 tablespoon of fresh mint, chopped (NOT dried)
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2 tablespoons fresh dill weed, chopped
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2 garlic cloves, peeled and finely minced
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3 tablespoons walnuts, finely chopped
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1/2 teaspoon salt, to taste
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1/4 teaspoon black pepper
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1/2 teaspoon of fresh mint
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1/2 cup sour cream
Instructions
- 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.