Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0

"I've also tried this cold Turkish soup as a dip with carrots, celery sticks, and pita triangles, so this recipe can certainly perform double duty." -Peggy McGee, Green Valley, AZ

Peggy Jankowski McGee, Green Valley, AZ
Recipe by Cooking Light August 2006

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Recipe Summary

Yield:
10 servings (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rub a large bowl with garlic; discard garlic. Combine yogurt and the next 5 ingredients (through oil) in bowl. Cover and chill 2 hours. Stir in 2 tablespoons water, and serve. Garnish with mint sprigs, if desired.

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Nutrition Facts

48 calories; calories from fat 32%; fat 1.7g; saturated fat 0.6g; mono fat 0.9g; poly fat 0.1g; protein 2.8g; carbohydrates 5.4g; fiber 0.2g; cholesterol 3mg; iron 0.2mg; sodium 36mg; calcium 95mg.
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