Spicy Yogurt Dip

1 C plain nonfat yogurt
3-1/2 T chopped onion
1 T white wine vinegar
1/4 tsp dry mustard
1 tsp ground cumin
1/2 tsp ground coriander seed
1/2 tsp fresh ground pepper
12 T freshly chopped coriander leaves

Blend all ingredients well. Store tightly covered in the refrigerator. Makes 1-1/2 C.

Suggestions:

• Serve cold as a dip with raw vegetables.
• Serve at room temperature as a topping for baked potatoes, steamed cauliflower, or other hot vegetables.