Title: Mint and Yogurt Dipping Sauce
Categories: Sauce Check
Yield: 1 Cup

2		Scallions, thinly sliced
1	tb	Dijon mustard
2	ts	Red wine vinegar
		Salt and pepper to taste
8	oz	Container plain low-fat (1%) yogurt
1/4	c	Mint, finely chopped
2	tb	Flat-leaf parsley finely chopped
1	tb	Extra-virgin olive oil

In a blender or food processor, combine the scallions, mustard, vinegar, 1 tsp salt, and tsp pepper. Add cup of the yogurt, the mint leaves, and parsley, and process until pureed. Add the remaining cup yogurt and process until combined. Stir in the oil, season with salt and pepper and serve.

Food and Wine April 1995

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