MyNetDiary
Cucumber Yogurt Dip
MyNetDiary

Cucumber Yogurt Dip

  • 1h   10m Prep
  • 8 serving Total
  • 747g Weight
45 cals/
serving

8 ingredients

...
2 large (8-1/4" long) Cucumber peeled raw
...
2 clove Garlic raw
...
1 tbsp Parsley fresh or raw herb
...
1 tbsp Peppermint fresh or raw herb
...
1 tablespoon Lemon juice raw
...
1/8 tsp Salt table
...
1/8 tsp Pepper black
...
16 oz Yogurt plain low fat

3 steps

  • Seed and dice the peeled cucumber. Blot dry so cucumber is not so wet. Mince the garlic. Chop the parsley and mint.
  • In a food processor, mix the cucumber, garlic, parsley, mint, lemon juice, salt and black pepper until smooth.
  • Put yogurt in a bowl, then fold cucumber mixture into yogurt. Chill for at least one hour before serving. Use as a dipping sauce for fresh vegetables of your choice. Store in frig.

Makes 4 cups
1 serving = 1/2 cup

Tips:
Garnished with fresh mint and served with baby sweet peppers in recipe photo (not included in recipe analysis).

You can substitute fresh dill for fresh mint.