Mint and yogurt dipping sauce

1 cup

Ingredients

Quantity Ingredient
2 Scallions, thinly sliced
1 tablespoon Dijon mustard
2 teaspoons Red wine vinegar
Salt and pepper to taste
8 ounces Container plain low-fat (1%) yogurt
¼ cup Mint, finely chopped
2 tablespoons Flat-leaf parsley finely chopped
1 tablespoon Extra-virgin olive oil

Directions

In a blender or food processor, combine the scallions, mustard, vinegar, 1 tsp salt, and tsp pepper. Add cup of the yogurt, the mint leaves, and parsley, and process until pureed. Add the remaining cup yogurt and process until combined. Stir in the oil, season with salt and pepper and serve.

Food and Wine April 1995

Submitted By DIANE LAZARUS On 04-18-95

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