Recipe #6804
Potato, Cucumber and Yogurt Dip
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 45 min |
1 1/4 cups ( 300 mL)
servings
servings
| Category: | Appetizers |
| Subcategory: | Dips |
| Source: | Féd. producteurs de pommes de terre du Québec |
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Recipe ingredients
- 2 medium potatoes
- ¾ cup (175 mL) plain 2% yogurt
- 1 English cucumber
- 1 tsp. (10 mL) cider vinegar
- 1 clove of garlic, chopped
- Salt and freshly ground pepper to taste
- 1 cup (250 mL) plain 2% yogurt
Preparation
Peel and cook potatoes in boiling salted.Stir yogurt into the mashed potatoes.
Use a food processor to chop the cucumber (skin on). Drain excess fluid and add to previous mixture.
Add cider vinegar and garlic. Season with salt and freshly ground pepper.
Put the unused yogurt into a large enough bowl, incorporate the mixture and stir gently.
Refrigerate 1 hour before serving. This dip can also be served on melba toast, or dried mini-pitas.
Suggestion
You can add 2 tsp. (10 mL) of ground flax seeds, or 1 Tbsp. (15 mL) of chopped dried tomatoes, to 1 cup (250 mL) of dip.Épatante Patate!
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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