ingredients

• 2 cups unsweetened greek yogurt
• 2 tbs fresh mint, finely chopped
• 1 medium cucumber, diced
• 1/2 tsp sumac powder
• 2 1/2 tbs honey
• 1/2 tsp salt
• 1 small lime

cooking instructions

• Zest lime (use 2 tsp in the yogurt) and juice (until you have at least 1/2 tbs); set aside
• Core and dice the cucumber; salt and set aside
• Add sumac, honey, lime juice and zest to yogurt
• Gently fold in cucumber and garnish with whole mint leaves
• You can serve this with crudites, pita points, over cold chicken or mixed into salad in place of dressing

Variations: If you want to add texture to the yogurt mint dip, crush 2 tbs pistachios. It’s also delicious if you add in 1/2 cup finely diced Granny Smith apples. This dip can also be used as a marinade if you want to tenderize kebabs, or chicken. Simply toss the kebabs, or chicken in a large Ziploc bag and leave in the refrigerator overnight; be sure to shake the bag up again after 3-4 hours to ensure that the meat gets evenly coated. Remove excess dip before grilling the meat.