Cucumber-Yogurt Dip 2017-01-28T09:36:21-05:00

Cucumber-Yogurt Dip

Directions

Peel, seed, and grate one cucumber. Slice other cucumber and set aside.

Mix grated cucumber, yogurt, lemon juice, dill, and garlic in serving bowl. Chill for 1 hour.

Arrange tomatoes, cucumbers, broccoli, and carrots ona colorful platter. Serve with dip.

Yields 8 servings.

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This recipe was developed UAMS, the Arkansas Department of Health and the Winthrop P. Rockefeller Institute.

UAMS dietitians provide personalized nutrition plans for patients who want to lose weight and/or manage a wide variety of diseases and conditions. Learn more about our services.

Ingredients

  • 2 large cucumbers
  • 2 cups plain yogurt, low-fat
  • 1 Tbsp lemon juice
  • 1 Tbsp fresh dill
  • 1 garlic clove, chopped
  • 1 cup cherry tomatoes
  • 1 cup broccoli florets
  • 1 cup baby carrots

Nutrition Facts

    • Serving ⅛ cup portions

 

  • Calories 68.82
  • Total Fat (g) 0.32
    • Saturated Fat (g) 0.08
    • Trans Fat (g) 0.88
  • Carbohydrates (g) 13.2
    • Fiber (g) 2.0
    • Sugar (g) 7.36
  • Protein (g) 4.24
  • Cholesterol (mg) 0.88
  • Fiber (g) 2.0
  • Sodium (mg) 77.04