Check out this traditional refreshing and savory Persian yogurt dip, adapted from Ahu Sharhabani. Read the original post here.
Prep time: 10 min
3 cups Peak Yogurt Plain 5oz
2 Persian cucumbers, quartered and chopped
1 tbsp dried mint
½ tsp salt
¼ tsp fresh-ground pepper
2 dashes of garlic powder
2 sprigs fresh mint (optional)
Dried rose petals buds (optional)
1. Mix all ingredients except mint and dried rose together in a large bowl.
2. Garnish with fresh mint and rose petals if desired.
3. Chill desired or enjoy right away. Serve with bread, rice, crackers or veggies.