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Potato, Cucumber and Yogurt Dip
2013-08-06
https://www.metro.ca/userfiles/image/recipes/trempette-pommes-terre-yogourt-concombre-6804.jpg
PT15M
PT30M
PT45M
Peel and cook potatoes in boiling salted.Stir yogurt into the mashed potatoes.Use a food processor to chop the cucumber (skin on). Drain excess fluid and add to previous mixture.Add cider vinegar and garlic. Season with salt and freshly ground pepper.Put the unused yogurt into a large enough bowl, incorporate the mixture and stir gently.Refrigerate 1 hour before serving. This dip can also be served on melba toast, or dried mini-pitas.
1 1/4
Féd. producteurs de pommes de terre du Québec
0
0
0
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2 medium potato
3/4 cup (190 mL) plain 2% yogurt
1 English cucumber
1 tsp. (10 mL) cider vinegar
1 clove of garlic, chopped
Salt and freshly ground pepper to taste
1 cup (250 mL) plain 2% yogurt
Potato, Cucumber and Yogurt Dip
1 1/4
cup
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME
Ingredients
-
2
medium potato
-
3/4 cup
(190 mL)plain 2% yogurt
-
1
English cucumber
-
1 tsp.
(10 mL)cider vinegar
-
1
clove of garlic, chopped
-
Salt and freshly ground pepper to taste
-
1 cup
(250 mL)plain 2% yogurt
Preparation
Peel and cook potatoes in boiling salted.Stir yogurt into the mashed potatoes.
Use a food processor to chop the cucumber (skin on). Drain excess fluid and add to previous mixture.
Add cider vinegar and garlic. Season with salt and freshly ground pepper.
Put the unused yogurt into a large enough bowl, incorporate the mixture and stir gently.
Refrigerate 1 hour before serving. This dip can also be served on melba toast, or dried mini-pitas.
Source :
Féd. producteurs de pommes de terre du Québec
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
