You are here

Cucumber Yogurt Dip

Cucumber Yogurt Dip

Nutrition Facts
  • cal. (kcal) 45
  • Yield: 5 1/2 cups (22 1/4-cup servings)
  • Prep: 15 mins
  • 0
  • 1
  • 2
  • 3
  • 4
by 0 people
add your rating thank you for rating | add a comment

Ingredients

Shop Kitchen ▾

Directions

  1. In a blender, puree 3 peeled cloves garlic and 1/2 cup white vinegar or white wine vinegar until smooth. Pour into a bowl and add 4 cups Greek yogurt. Using a whisk, gently work liquid into yogurt until it is fully incorporated. Fold in 1 large English cucumber, peeled and cut into 1/4-inch dice, 3 tbsp loosely packed chopped fresh dill, 2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Transfer to a container with a tight-fitting lid. Dip will keep for up to 1 week in the fridge.

Note

  • Whisk a bit of white wine vinegar into the Cucumber Yogurt Dip to turn it into a fresh and creamy salad dressing.

Note

  • Recipe courtesy of Live to Eat by Michael Psilakis.

Nutrition Information for Cucumber Yogurt Dip

PER SERVING: 45 cal., 3 g total fat (1 g sat. fat), 60 mg sodium, 14 g carb. (1 g fiber, 2 g sugars), 3 g pro.