No matter how your team is doing Sunday, you'll be cool as a cucumber with this dip!
Makes about 2 ½ cups.
Ingredients
2 cups plain yogurt
1 cucumber, seeds removed and coarsely shredded (about 2 cups)
½ cup finely chopped or shredded fresh vegetables (I like to use a colorful mix of red onion, carrot and seeded tomato)
¼ cup coarsely chopped fresh mint or cilantro
1 tablespoon fresh lime or lemon juice
1 teaspoon sugar
¼ teaspoon ground cumin
Pinch of salt and black pepper
Instructions
1. Combine all the ingredients. Cover and refrigerated to chill and allow flavors to blend.2. Use within 2 to 3 days. Serve this cool, colorful and nutritious recipe as a side dish, dip or condiment.
Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.
High Tunnel farming caught my eye because its extended growing season adds to the amount of local produce we get. While farm manager Aviva Asher was tidying up the winter crop to make way for spring, I discovered another benefit of local growing: use what you’ve got.
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Philadelphia Department of Public Health's Communities Putting Prevention to Work initiative supports access to fresh fruits and vegetables.