Cucumber salsa **xwcg89a
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | x | BC Southwest Cookbook |
| 1 | cup | Dairy Sour Cream |
| 1 | cup | Yogurt; Plain |
| ¼ | cup | Parsley; Snipped |
| ¼ | cup | Cilantro; Fresh, Snipped |
| 1 | teaspoon | Cumin; Ground |
| ½ | teaspoon | Salt |
| 2 | eaches | Cucumbers; Medium * |
Directions
* Cucumbers should be pared, seeded and coarsely shredded. Mix all ingredients. Cover and refrigerate until chilled, about 2 hours.
Makes about 3 cups salsa.
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