March 8, 2019

Cucumber-Yogurt Dip

Cucumber-Yogurt Dip

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.

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