| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Greek |
Emlive07 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
ts |
Vinegar |
| 1 |
tb |
Chopped garlic |
| 1 |
c |
Greek yogurt |
| 1 |
md |
Cucumber; peeled, diced small |
| 2 |
ts |
Finely-chopped fresh mint |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
Kalamata olives |
|
|
Fried bread slices |
INSTRUCTIONS
Whisk the olive oil, vinegar, garlic and yogurt together. Season with salt
and pepper. Season the cucumber with salt and pepper. Fold the cucumber and
mint into the yogurt mixture. Cover and refrigerate until chilled. Serve
with black olives and slices of fried bread. This recipe yields about 2 1/2
cups of dip.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B43 broadcast 05-18-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
06-03-1998
Recipe by: Emeril Lagasse
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