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Cucumber Dill Yogurt Dip with Vegetables

Nutrition Facts
Servings per Recipe:
6 servings
 Amount Per Serving
Calories 90
Fat 3g
Sodium 110mg
Total Carbohydrates 8g
Fiber 2g
Protein 9g
2 cucumbers
2 cups plain Greek yogurt, low-fat
1/4 cup sour cream
1 lemon, squeezed to make 1 Tablespoon juice
1 Tablespoon fresh dill, chopped
1/4 teaspoon garlic, minced
1/8 teaspoon salt
1/8 teaspoon pepper
1  cup baby carrots
1  red bell pepper, cut into strips
3  stalks celery, cut into sticks
  1. Peel 1 cucumber. Cut in half, length-wise, and remove seeds. Grate cucumber and place on a paper towel. Squeeze out excess liquid.
  2. To make dip, mix grated cucumber, plain yogurt, sour cream, lemon juice, dill, garlic, salt, and pepper together in a medium-sized bowl. Note: Dip tests best if sits in refrigerator overnight.
  3. Slice remaining cucumber for dipping.
  4. Arrange sliced cucumbers, baby carrots, red pepper strips, and celery sticks on a plate.
  5. Serve dip with vegetables.

 Adapted from Cucumber Yogurt Dip, from What's Cooking? USDA Mixing Bowl, found at:

Keywords: cucumber, dill, dip, snack, vegetables, yogurt

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