tand at room temperature, covered, for 30 minutes.
Preheat oven
In a small bowl, combine all ingredients and chill.
Serve as dip for fresh vegetables such as broccoli, cauliflower, cherry tomatoes, mushrooms, carrots, green pepper and squash.
Yogurt Dip.
Combine all ingredients in a bowl, mix well, cover and refrigerate until ready to use.
Fritters.
Boil, steam or microwave eggplant until tender, drain, process eggplant until smooth.
Transfer eggplant to a bowl, add remaining ingredients, except oil. mix well.
Heat oil in a large pan, drop teaspoonfuls of mixture into hot oil, deep fry until browned and crisp, drain on absorbent paper.
Serve fritters on serving plate accompanied with yogurt dip.
ouching.
Bake the wings for 40 to 45 minutes until
Yogurt Dip:
Cut the cucumber in
MAKE GARLICKY YOGURT DIP:
Take garlic and salt,
Mix together and let sit for a few minutes in the fridge (pack on ice for a picnic.)
It's a great dip for beef, fish, chicken, or veggies.
To make the dip, combine yogurt, cucumber and mint in a
For the dip, mix the yogurt and mint and season with
n 2 cups boiling water for 10-15 mins, until softened
ray and bake for 45 mins.
For yogurt dip, mix yogurt, mayonnaise and garlic
radually mix in 2 tbsp yogurt. Slowly mix in 1/2
aucepan and saute the bulgur for 3 mins. Pour in stock
bowl of cold water for 1-2 mins. Squeeze out
For the chickpea fritters, puree the chickpeas with parsley, garlic, lemon juice and about 2 tbsp of water. Stir in the eggs and breadcrumbs, followed by the zucchini. Season with salt and cayenne pepper, cover and set aside to marinate for 15 mins. Form into 1 tbsp dollops. Heat 2 tbsp oil in a large skillet and fry the fritters, turning as necessary, for 5-6 mins until golden brown. Keep warm.
To serve, mix the yogurt, feta cheese, and basil and season to taste. Serve the fritters and yogurt dip garnished with basil.
rush over the pastries. Bake for about 15 mins.
Heat
In a medium bowl, blend yogurt and pudding mix.
Stir in the drained pineapple and extracts.
Fold in whipped topping.
Cover and refrigerate until serving time.
Serve with Keebler low-fat Graham Selects.
Also, a good dip for fruit.
Combine pork, garlic, herbs, garam masala and 1 tsp salt. Form into 12 croquettes. Cook in a heated, oiled frying pan until browned all over and cooked through.
Meanwhile, make yogurt dip by mixing together yogurt, mint and lime juice.
Arrange croquettes, pitas, yogurt dip, salad mix, mango chutney and lime wedges on a platter and serve.
Arrange fruit on a serving platter and refrigerate while making dip.
Dip: In a blender or a food processor combine ingredients for dip: yogurt, cream cheese, honey cinnamon, lemon juice, and lemon rind.
Blend until smooth.
Place dip in small serving bowl and arrange fruit around it on platter.
Squeeze moisture from spinach.
Mix all ingredients together.
Refrigerate for 3 hrs, or overnight.
Serve in hollowed out round loaf of sour dough French bread or with assorted vegetables.