Ingredients
- 1½ tablespoons unsalted butter
- 1 scallion, minced
- 1 garlic clove, minced
- ½ cup cilantro, chopped
- 2 teaspoons Maggi bouillon
- 1½ tablespoons lemon juice
- 1½ cups long grain white rice
- 2 cups water
Instructions
Combine yogurt, softened cream cheese, cucumber, cilantro, green onion, garlic and salt in a food processor and blend.
Dunk a cracker to taste and add more of your favorites, if desired or keep the dip as is -- the ratio in this recipe had me swooning!
Garnish with fresh cilantro and dive in with crackers and veggies!
Dip may be made in advance and will keep in the fridge for 4 days for easy snacking or party prep.
Enjoy!
