A light and refreshing go to dip when I make chicken tikka and falafel. This will definitely go well with some Mediterranean dishes especially lamb! *yum*
I used non-fat plain yogurt for this but this can be substituted with Greek yogurt for a heavier creamier texture.
Yields approximately 1 1/2 cups of yogurt dip
4 sprigs of mint leaves
5 1/2 inch slices of cucumber
1. loosely chop the mint leaves
2. cube the slices of cucumber
3. Add the yogurt, mint leaves and cucumber in the food processor and pulse it until everything is well mixed and finely chopped
4. Do a taste test and add more mint or cucumber according to your liking
