Posted on 4th May 2010 @ 12:42 PM
by Chef Didi Davis Makes
Makes 1 ½ Cups
Serve this versatile sauce with cooked vegetables, such as asparagus, carrots, cauliflower, or eggplant, or on cucumber and tomato salads. Use also as a dip for raw vegetables (crudité), toasted pita, or crackers.
2 cups plain yogurt, nonfat if you like
1 ½ tsp. Sumac Pepper Salt, or to taste
1 TB chopped fresh parsley and/or mint
Place a paper towel in a wire mesh strainer large enough to hold the yogurt. Rest strainer over a bowl and add the yogurt. Set aside to drain for 30 minutes to 1 hour in the refrigerator. Transfer the drained yogurt to a bowl and add the Sumac Pepper Salt and herb of choice. Taste for seasoning and add more salt, if desired. Keep refrigerated until ready to serve.
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