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This high-flavored, low-fat dip can be served with toasted pita bread triangles. Brush both sides of pita breads lightly with olive oil and toast quickly on the grill. Cut into wedges.

Ingredients

  • 1 cup yogurt low-fat (plain)
  • 1 cucumber (peeled and thinly sliced)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon red pepper flakes (crushed)
  • 1/2 teaspoon cumin seed
  • 1/2 teaspoon coriander seed

Directions

  1. In small bowl, stir together cucumber, yogurt, salt and peppers. In a small heavy skillet, toast the cumin and coriander seeds over high heat until fragrant, about 1 minute. Crush seeds coarsely and stir into yogurt mixture. Cover and chill.
  2. Makes about 2 cups. (Serving size about 1/4 cup)
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