Peppers, Hot
Jalapeno Dip
Posted by Carole Koch
2 tablespoons fresh mint
2 tablespoons fresh parsley
2 tablespoons cilantro
2 tablespoons minced onion
2 jalapeno peppers, seeded
2 plum tomatoes, diced
2 cups plain yogurt
Dash of cumin
Dash of Salt
Blend mint, parsley, cilantro, onion and peppers, in a blender. Add to the yogurt and stir well. Add cumin, salt, and tomatoes. Mix well. Refrigerate at least 1 hour before serving.
Serves 6.
From www.jalapenomadness.com.
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