dish
Lemon-Dill Cucumber Dip

8
Serves
38
Calories
8
Nutrients
5
Vitamins

Ingredients

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

Nutrition Information

Number of Servings: 8
Calories
38
Protein
3 g
Total Carbohydrate
5 g
Dietary Fiber
0 g
Sugar
4 g
Total Fat
0 g
Saturated Fat
0 g
Cholesterol
5 mg
Percent Calories from Protein
32 %
Percent Calories from Carbohydrate
51 %
Percent Calories from Fat
17 %
Vitamin A
14 IU
Vitamin C
3 mg
Folate
0 mcg
Calcium
108 mg
Potassium
196 mg
Sodium
37 mg