1 single bc southwest cookbook
1 cup dairy sour cream
1 cup yogurt; plain
1/4 cup parsley; snipped
1/4 cup cilantro; fresh, snipped
1 teaspoon cumin; ground
1/2 teaspoon salt
2 each cucumbers; medium *
* Cucumbers should be pared, seeded and coarsely shredded. Mix all ingredients. Cover and refrigerate until chilled, about 2 hours. Makes about 3 cups salsa.
