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Cucumber Dill Yogurt Dip with Vegetables

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Ingredients

2 cucumbers
2 cup plain Greek yogurt, low fat
1/4 cup sour cream
1 lemon, squeezed to make 1 Tbsp. 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

Preparation 

  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 tastes 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.

Note: 

Adapted from Cucumber Yogurt Dip, from What's Cooking? USDA Mixing Bowl, found at: https://whatscooking.fns.usda.gov/recipes/supplemental-nutrition-assista...

Nutrition Facts

Servings per Recipe:
6.00
Calories
90.00
Fat
3.00
g
Sodium
110.00
mg
Total Carbohydrates
8.00
g
Fiber
2.00
g
Protein
9.00
g