Starters

• Potato, cucumber and yogurt dip

• Portions : 15
• Cooking time : 30 min
• Preparation : approximately 300 ml (1¼ cup)

Ingredients

• 2 medium potatoes
• 175 ml (approx. 3/4 cup) plain 2% yogurt
• 1 English cucumber
• 10 ml (2 tsp) cider vinegar
• 1 clove of garlic, chopped
• Salt and freshly ground pepper to taste
• 250 ml (1 cup) plain 2% yogurt

Preparation

Peel and cook potatoes in boiling salted water. Rinse and mash.

Add yogurt to mashed potatoes.

Use a food processor to chop the cucumber (skin on). Drain excess fluid and add to previous mixture.

Add cider vinegar and garlic. Season with salt and freshly ground pepper.

Put the unused yogurt into a large enough bowl, add above mixture and mix gently.

Refrigerate 1 hour before serving. This dip can also be served on melba toast, or dried mini-pitas.

Variation: You can add 10 ml (2 tsp.) of ground flax seeds, or 15 ml (1 tbsp.) of chopped dried tomatoes, to 250 ml (1 cup) of dip.