Serves 6
97 cal · 80 min
Cucumber, Yogurt and Herb Dip
Recipe GLPR60edf9e7e09486
A light and refreshing cold dip made with cucumber, creamy yogurt, fresh dill, and garlic. Perfect for serving with fresh vegetables or as a savory condiment. This dip is chilled for an hour to allow flavors to meld together beautifully.
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Ingredients
2 medium cucumbers
2 cups low-fat plain yogurt
1/2 cup fat-free sour cream
1 tablespoon fresh lemon juice
1 tablespoon fresh dill
1 clove garlic, minced
1 cup cherry tomatoes
1 cup broccoli florets
1 cup baby carrots
Directions
Wash your hands thoroughly with soap and warm water before beginning preparation.
Peel one cucumber, cut it lengthwise, and use a small spoon to scrape out the seeds. Grate the peeled, seeded cucumber into a fine texture.
Cut the second cucumber into thin rounds and reserve on a separate plate for serving.
In a serving bowl, combine the low-fat yogurt, fat-free sour cream, grated cucumber, lemon juice, fresh dill, and minced garlic. Stir until all ingredients are evenly mixed.
Cover the dip with plastic wrap and refrigerate for at least 1 hour to allow the flavors to fully develop and meld together.
Arrange the sliced cucumber rounds, cherry tomatoes, broccoli florets, and baby carrots on a colorful serving platter around the chilled dip.
Serve the dip immediately with the fresh vegetables for dipping.
