Recipe Summary

Prep time: 10 mins
Cook time: 5 mins
Yield: 8 servings

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This recipe is...

rich in dairy
rich in dairy
lower in fat
lower in fat

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Lemon-Dill Cucumber Dip
This recipe serves: 8  
2 cups plain low-fat yogurt
1 tablespoon finely grated lemon zest
1 tablespoon chopped, fresh dill
1 large cucumber, peeled and seeded

Cooking Instructions
1. Line a strainer with cheesecloth and place it over a deep bowl. Add the yogurt to the strainer, cover and refrigerate overnight. The yogurt will drain and thicken in the refrigerator overnight. Discard the liquid. (This can be done in advance and stored for up to one week.)

2. Finely chop the cucumber and dry with paper towels.

3. Stir the cucumber, lemon zest and dill into the strained yogurt. Chill for at least one hour. (This can be made in advance and stored in the refrigerator for up to 3 days.) Garnish with fresh dill.

Serve with fresh vegetables and pita wedges or as a condiment for broiled salmon.

Serving Size: 3 tablespoons

Nutritional Information
Number of Servings: 8
Per Serving
Calories 38 Carbohydrate 5 g
Fat 0 g Fiber 0 g
Protein 3 g Saturated Fat 0 g
Sodium 37 mg    


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