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.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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