Ingredients
- 2 large cucumbers
- 2 cups plain yogurt, low-fat
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill
- 1 garlic clove, chopped
- 1 cup cherry tomatoes
- 1 cup broccoli florets
- 1 cup baby carrots
Instructions
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 on a colorful platter. Serve with dip.
Yields 8 servings.
Nutrition Facts
Serving ⅛ cup portions
- Calories: 68.82
- Total Fat: 0.32 grams
- Saturated Fat: 0.08 grams
- Trans Fat: 0.88 grams
- Carbohydrates: 13.2 grams
- Fiber: 2.0 grams
- Sugar: 7.36 grams
- Protein: 4.24 grams
- Cholesterol: 0.88 milligrams
- Fiber: 2.0 grams
- Sodium: 77.04 milligrams
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.