IntroductionThis creamy, tangy dip does double duty: with mint, it's a perfect pair with Greek fare; with coriander and cumin, it cools down spicy Indian curries. This creamy, tangy dip does double duty: with mint, it's a perfect pair with Greek fare; with coriander and cumin, it cools down spicy Indian curries.
1 English cucumber, diced
6 ounces fat-free Greek yogurt
juice of half a lemon
1 tablespoon chopped fresh mint
OR 1/4 teaspoon each ground coriander and cumin
This recipe is part of "SparkPeople's Ultimate Grilling Guide: 75 Hearty, Healthy Recipes You Can Really Sink Your Teeth Into." It is a tasty, cooling topping to spicy grilled meats. Download your copy today!
English cucumbers are ideal for this recipe because their skin is more tender and they have fewer seeds. If you can't find one, use a traditional cucumber but peel it and remove the seeds.
Combine the cucumber, yogurt and lemon juice in a small bowl. Add either the mint or the coriander and cumin. Stir to combine.
Serve immediately or cover and refrigerate for up to two days.
Note: The water from the cucumber might cause some separation, but stir to combine and you're ready to eat.
Serving Size: Makes 8 servings, 2 tablespoons each.