1 1/2 c  Plain Low Fat Yogurt
1/3 c  Sour Cream
2 lg Cloves Garlic; Minced
2 md Cucumbers; Peeled, Grated,
-And Squeezed Dry In Paper
-Towels
2 tb Fresh Mint; Chopped
1 tb Fresh Cilantro; Chopped
1 1/2 ts Olive Oil

-GARNISH –
Whole Mint Leaves
Sumakh; (Optional)
Toasted Pita Triangles

In a serving bowl, combine the yogurt, sour cream, garlic, cucumbers, mint,
cilantro and oil. Cover and refrigerate for 6 to 8 hours to allow the
flavors to settle. Before serving, garnish with mint leaves and sumakh, if
available. Accompany this dip with toasted pita triangles.

Makes about 2 1/2 cups.