• 2 cups thick, plain yogurt
• 2 small cucumbers, peeled and diced
• 2 cloves garlic, minced
• 1/4 cup fresh chopped mint (2 Tbs. dried) plus a little for garnish
• Salt and pepper to taste

Directions:

1. In a small bowl, beat the yogurt until smooth.
2. Fold in the garlic and scallions. Season with salt and pepper.
3. Fold in the mint, then add the cucumber.
4. Garnish with a tablespoon of fresh chopped mint, if desired. Chill well before serving.
5. Serve with crusty bread or pita bread triangles and raw vegetables. Cucumber Dip also pairs very well with rice. Makes about 3 cups.

4 ripe avocados
3 limes, juiced
1/2 red onion, chopped
1 garlic clove, minced
2 serrano chiles, sliced thinly
1 big handful fresh cilantro, finely chopped
Extra-virgin olive oil
Kosher salt and freshly ground black pepper

Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn’t brown and refrigerate 1 hour before serving.