Mint-Yogurt Dip A refreshing dip that is found throughout the Middle East and parts of Central Asia. Always a component of a mezze or appetizer buffet, this dip is a natural with flatbreads. 1½ cups plain yogurt (you can use low-fat) 1 cup (packed) fresh mint leaves, finely chopped 3 to 4 cloves garlic, peeled and finely minced ½ teaspoon salt ½ teaspoon freshly ground black pepper Mix all of the ingredients together in a bowl and refrigerate until well chilled. Storing: You can make the dip up to 6 hours ahead; cover and chill until needed. Makes about 2 cups. From "Baking with Julia" Based on the PBS series hosted by Julia Child, written by Dorie Greenspan, with contributing bakers Jeffrey Alford and Naomi Duguid middle eastern recipe index christina m k al-sudairy buy the book!