Cucumber, Yogurt and Herb Dip
Advertisement
Ingredients
- 2 medium cucumbers
- 2 cups low-fat plain yogurt
- 1/2 cup fat-free sour cream
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill
- 1 clove garlic, chopped
- 1 cup cherry tomatoes
- 1 cup broccoli florets
- 1 cup baby carrots
Instructions
- Wash hands with soap and water.
- Peel, seed, and grate one cucumber. Slice other cucumber and set aside.
- Mix yogurt, grated cucumber, sour cream, lemon juice, dill, and garlic in a serving bowl. Chill for 1 hour.
- Arrange sliced cucumbers, tomatoes, broccoli, and carrots on a colorful platter. Serve with cucumber dip.
Nutrition
| Calories | 94 |
|---|---|
| Protein | 6 g |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Cholesterol | 7 mg |
| Sodium | 109 mg |
| Carbohydrates | 15 g |
| Dietary Fiber | 2 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: More Matters Recipes US Department of Health and Human Services Centers for Disease Control and Prevention (CDC)