- 1 c Dairy Sour Cream
- 1 c Yogurt; Plain
- 1/4 c Parsley; Snipped
- 1/4 c Cilantro; Fresh, Snipped
- 1 t Cumin; Ground
- 1/2 t Salt
- 2 pared, seeded and coarsely shredded medium cucumbers
Mix all ingredients. Cover and refrigerate until chilled, about 2 hours. Makes about 3 cups salsa.
From: butch@wet.UUCP (Butch Katigbak) via Veggies Unite!
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