Cool Cucumber Yogurt Dip
Servings
61/8 cup each
Ingredients
Instructions
  1. Place the yogurt and sour cream in a medium-sized mixing bowl.
  2. Peel cucumber and cut in half lengthwise. Remove the seeds by scraping them out with a spoon.
  3. Grate one half of the cucumber. Cut remaining half into 1/4-inch slices.
  4. Place the grated cucumber in the mixing bowl with the yogurt and sour cream.
  5. Add lemon juice, garlic powder, dried dill weed, salt, and black powder. Stir until the ingredients are evenly mixed.
  6. Cover the dip and place in the refrigerator to chill for at least 1 hour. Stir again just before using.
  7. Arrange the cucumber slices, baby carrots, and broccoli florets on a platter. Serve with the dip.
Recipe Notes

Serve with your favorite vegetables in place of carrots and broccoli, or in addition to carrots and broccoli.
Nutrition Facts
Cool Cucumber Yogurt Dip
Amount Per Serving (1/8 cup eachg)
Calories 88 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 5mg 2%
Sodium 189mg 8%
Potassium 292mg 8%
Total Carbohydrates 18g 6%
Dietary Fiber 2g 8%
Sugars 9g
Protein 4g 8%
Vitamin A 62%
Vitamin C 31%
Vitamin D0%
Calcium 9%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.
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