Rose Cucumber Dip
Posted: March 21, 2017 by: Amber Hourigan Williams
This versatile dip can be served with vegetables as a crudité, with warmed pitta bread, served as an accompaniment to bbq lamb or used as a spread in sandwiches.
Serves 4 to 6
2 medium garlic cloves minced
2 cups natural organic yogurt
a dozen fresh mint leaves, chopped
1 medium cucumber, seeded & finely diced
1 ½ tbsp crushed dried rose petals
1 tbsp rose water
Salt & white pepper to taste
Place yoghurt, garlic, cucumber, mint, rose water, salt & pepper in a bowl, stir to combine.
Transfer to serving dish and sprinkle dried rose petals on top.
Notes We recommend using greek style goat or sheep yoghurt. Goat and sheep milk products are easier on the digestion system than cow dairy.