 | | Directions |
- Seed cucumber. Without peeling the cucumber, chop into small bits and place on a paper towel to dry.
- Combine yogurt, mint leaves, and cumin, blending all ingredients together with a whisk. Add chopped cucumber to mixture and stir together, adding salt and pepper to taste.
- Place all ingredients in a covered container and chill for several hours or overnight in the refrigerator.
- When served, garnish with cayenne pepper, if desired.
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Prep Time: 20 minutes
Container: Mixing bowl
Servings: 6
Serving Size: cup
|  | | Ingredients | | - | | 1 large English cucumber, unpeeled, seeded, and chopped fine |
| - | | 2 cups plain yogurt--low fat or whole milk |
| - | | 3 tablespoons fresh mint, chopped |
| - | | 1/2 teaspoon ground cumin |
| - | | 1/4 teaspoon cayenne pepper (optional) |
| - | | 1/4 teaspoon paprika |
| - | | 1/2 teaspoon salt, or to taste |
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