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Insert metal blade. Place garlic, dill, mint, and
oregano in work bowl and process to chop,
5 seconds. Scrape work bowl and add drained
yogurt; process to blend, 10 seconds. Scrape
work bowl. Add shredded cucumber and lemon
juice; pulse to blend, 5 – 10 times. Season to
taste with salt and pepper. Cover and refrigerate
sauce for 30 minutes or longer to allow flavors
to blend.
*To Drain Yogurt:
Place yogurt in a yogurt strainer or a mesh strain-
er lined with a coffee filter. Place over a bowl and
allow whey to drain from yogurt until yogurt is
thickened. Discard whey. Refrigerate yogurt and
use as a spread or to make sauces.
APRICOT MUSTARD
Makes 2/3 cup
1/3 cup good quality apricot preserves
1/3 cup Dijon-style mustard, smooth or grainy
Place apricot preserves and Dijon-style mustard in
work bowl of Cuisinart
®
Mini-Prep
®
Chopper and
process on Chop until smooth and homogenous.
CRANBERRY MUSTARD
Makes 2/3 cup
1/3 cup good quality whole berry
cranberry sauce
1/3 cup Dijon-style mustard, smooth
Place cranberry sauce and Dijon-style mustard in
work bowl of Cuisinart
®
Mini-Prep
®
Chopper and
process on Chop until smooth and homogenous.
HORSERADISH MUSTARD SAUCE
Makes about 2/3 cup
1/2 cup Dijon-style mustard
2 tablespoons prepared horseradish
1 tablespoon honey
Place mustard, horseradish, and honey in work
bowl of Cuisinart
®
Mini-Prep
®
Chopper and
process on Chop until smooth and homogenous.