Cucumber yogurt dip
Mix this refreshing dip for your next gathering. Leftover dip can make anything Greek-style with a little imagination!
Number of servings: 6
Serving size: 1/6 of prepared recipe
2 cups plain low-fat yogurt
1/2 cup light sour cream
1 tablespoon lemon juice
1 tablespoon fresh dill or 1 teaspoon dry dill
1 garlic clove, chopped
1 cup cherry tomatoes
1 cup broccoli florets
1 cup carrot sticks or baby carrots
Time needed: 15 minutes preparation
- Peel, seed, and grate one cucumber. Slice the other cucumber and set aside.
- Mix the yogurt, grated cucumber, sour cream, lemon juice, dill, and garlic in a serving bowl. Chill for 1 hour.
- Arrange the sliced cucumber, tomatoes, broccoli, and carrots on a colorful platter. Serve with the cucumber dip.
|Total Fat:||3.3 g|
|Saturated Fat:||1.9 g|
|Total Carbohydrate:||15.1 g|
|Dietary Fiber:||1.9 g|
|Total Sugar:||9.6 g|
Tips and variations
This dip goes great with any vegetables or even crackers. You can mix and match anything for this!
Make your own gyros. Serve this dip in whole wheat pita pockets with thinly sliced grilled chicken or beef, sliced onions and tomatoes, and shredded lettuce.
Turn this dip into a tasty cucumber dressing for salads. Thin the dip with some low-fat milk, a splash of vinegar, and a splash of olive oil. Mix the dressing and adjust liquids and seasonings for the desired thickness and taste.
This recipe was developed by University of Minnesota Extension Center for Family Development staff.
Bean and garlic dip (hummus) — Make yourself a homemade batch of hummus. It's a great way to get kids involved in the kitchen.
Fruit Dip — Stir up this tasty dip with your young children. Dip is a great way to get kids and adults to try new fruits.