from The Enchanted Broccoli Forest Cookbook, by Mollie Katzen
submitted by Peggy Garrigues-Cortelyou
2 packed cups minced, fresh parsley
½ t. salt
1 -1/2 t. grated, fresh ginger root
4-6 cloves garlic, chopped
3 T. dried mint [I use a little less]
2 T. fresh lemon juice
½ c. plain yogurt
dash cayenne pepper
Combine everything in a blender or food processor fitted with its steel blade.
Puree. Cover tightly and refrigerate.
Serve with crackers or chips or tortilla pieces.