Greek · Lunch
Cucumber Yogurt Dip
Greek-style dip made from thick strained yogurt, grated cucumber, garlic, and olive oil, lightened by using low-fat yogurt and a smaller oil pour than the classic version. Finished with fresh dill and lemon juice, it is served with raw vegetable sticks for scooping instead of oil-brushed pita.
$2
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
254Calories
21gProtein
11.4gFat
15.2gCarbs
9.2gSugar
3.1gFiber
330mgSodium
26mgChol
5.1gSat Fat
954mgPotassium
319mgCalcium
1.1mgIron
1.3mcgVitamin B12
11.5mgVitamin C
Goes well with
Crisp White Wine (Sauvignon Blanc or Pinot Grigio)
local
Greek Coffee (Elliniko)
international
vegetarian
gluten-free
low-carb
low-calorie
low-cholesterol
low-calorie
Instructions
1
Prep
Grate cucumber on a box grater over a bowl, then squeeze firmly in a clean kitchen towel until dry and compact, about 2 minutes.
2
Build
Stir together the low-fat Greek yogurt, squeezed cucumber, grated garlic, dill, lemon juice, olive oil and salt until evenly combined.
3
Chill
Cover and refrigerate for 20 minutes so flavours settle and garlic mellows.
4
Plate
Spoon dip into a serving bowl and arrange carrot and celery sticks alongside for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g low-fat Greek yogurt
- 200g200g cucumber
- 22 small clove garlic
- 2 tsp2 tsp fresh dill
- 2 tsp2 tsp lemon juice
- 2 tsp10ml olive oil
- 2 pinch2 pinch salt
- 22 small carrot, cut into sticks, for serving
- 66 celery sticks, for serving
