Wednesday, September 12, 2012

Yogurt Cucumber Dip with Puppodum Crackers

Looking for a gluten free cracker option, I was introduced to Sharwood's Indian Puppodums. They can be cooked in the microwave for 30-50 seconds and you have a ready made cracker.
Today I served the Puppodum crackers with a light yogurt-cucumber dill dip that also served as a sauce for a cold salmon salad.
Yogurt Cucumber Dip with Puppodum Crackers

Yogurt Cucumber Dip:
2 cups Greek Yogurt
1 large English cucumber, peeled, seeded and finely diced
2 Tablespoons lemon juice
2 teaspoons fresh dill, chopped
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 green onion, finely sliced, divided

Yogurt Cucumber Dip on cold Salmon 
In a bowl, mix all ingredients together and chill until ready to serve. Top with 1/2 green onion.

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