Mushroom/Yoghurt Dip

By: Sarah Asp

2 tablespoons olive oil

4 cloves of garlic, crushed

8 green onions, finely chopped

1 lb. of button or small mushrooms, chopped

12 oz. of natural plain yoghurt

4 tablespoons of fresh thyme

2 teaspoons ground cumin

Heat the oil in a frying pan. Add the garlic and onions and cook for 3 minutes over medium heat. Add the mushrooms and cook for 5 minutes. Remove from heat and drain any excess liquid. Transfer to a bowl and add the yoghurt, thyme and cumin. Stir