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Cucumber, Yogurt and Herb Dip

Lemon and dill combined with low-fat yogurt make this a flavorful and healthy dip. Serve it with your favorite vegetables.

Serves 6 · Dairy

contains dairy

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 470 ml yogurt (plain, low-fat)
  • 2 cucumbers (medium, peeled, seeded, and grated)
  • 120 ml sour cream (non-fat)
  • 15 ml lemon juice
  • 15 ml dill (fresh)
  • 1 garlic clove (chopped)
  • 240 ml cherry tomatoes
  • 240 ml broccoli florets
  • 240 ml carrots (baby)
Make it lactose-friendly
  • 2 cups yogurt (plain, low-fat) → lactose-free or coconut yogurt
  • 1/2 cup sour cream (non-fat) → lactose-free sour cream or coconut yogurt

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Wash hands with soap and water.
  2. Peel, seed, and grate one cucumber. Slice other cucumber and set aside.
  3. Mix yogurt, grated cucumber, sour cream, lemon juice, dill, and garlic in a serving bowl. Chill for 1 hour.
  4. Arrange tomatoes, cucumbers, broccoli, and carrots on a colorful platter. Serve with cucumber dip.

This is a variation — USDA MyPlate edition. Base recipe: Cucumber, Yogurt and Herb Dip →

Make it yours (1 variations)

Edition Primary USDA MyPlate

Each swap is its own machine-generated variation — tap one to view that exact recipe.

Nutrition (per serving)
Calories94
Protein6.0 g
Fat2.0 g
Carbs15.0 g
Fiber2.0 g
Sodium109 mg

Source

USDA MyPlate Kitchen — Public domain (U.S. government work)