From Dorothy McNett's Recipe Book.| Browse by Category | Browse alphabetically | Cooking Club |
Vegetables with Yogurt Dip
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
fresh vegetables of interesting character
Select and cut up interesting vegetables, such as jicama, endive, carrots, sweet potatoes, parsnips, turnips, radishes, etc. In meantime, place the yogurt into a strainer lined with cheesecloth or use a yogurt strainer, and allow it to drip for at least 2 hours, or even overnight. When ready, stir the seasonings into the yogurt and use the vegetables as dippers.
Recipe created 1996-05-09.