Thursday, July 26, 2007

Greek Yogurt Dip with Raw Veggies


2 medium sized Carrots
1 medium sized White radish
2 medium sized Cucumbers
8-10 leaves Iceberg lettuce
4 Red radishes
1/4 small bunch Fresh mint leaves
4 cloves Garlic
8-10 Cherry tomatoes
4 cups Skimmed milk yogurt
1/4 tsp Sesame seeds
1 tsp Lemon juice
Salt to taste


1. Peel, wash and cut carrots, white radish and cucumbers into finger-sized pieces.

2.Wash red radishes and cut each into quarters. Wash lettuce leaves and soak in chilled water. 3.Clean and wash mint leaves.
4.Reserve some for garnish and chop the remaining.
5.Peel, wash and chop garlic finely.
6.Wash cherry tomatoes and cut them into halves. Hang yogurt in a muslin cloth to remove excess water.
7.Toast sesame seeds lightly and cool.
8.Combine yogurt with chopped mint, lemon juice, sesame seeds and garlic. Mix thoroughly.
9.Add salt to taste and place in the refrigerator to chill.
10.Just before serving, drain lettuce leaves and spread on a serving plate.
11.Arrange the prepared vegetables decoratively and serve with the chilled dressing.