Cucumber Yogurt Dip
Makes 3 servings
Prep time: 5 minutes
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Recipe created by Chef Sandy D’ Amato, Executive Chef/Owner of Sanford Restaurant and Coquette Cafe’. Milwaukee |
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Ingredients:
- 1 cup lowfat plain yogurt
- 4 oz. lowfat cream cheese
- 1/2 cup diced, seeded cucumber
- 1 clove garlic, minced
- 1 tbsp chopped fresh dill
- 1 tsp lemon juice
- 1/2 tsp black pepper
- 1 tsp lemon zest
- Optional garnish: cucumber, sliced thin mint leaves
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Directions:
Stir yogurt and cream cheese until smooth.
Add remaining ingredients; stir to blend.
Serve with raw or blanched vegetables, such as carrots, celery, tomatoes
or zucchini.
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Nutritional Facts per Serving:
- Calories: 150
- Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 25mg
- Sodium: 170mg
- Calcium: 20% Daily Value
- Protein: 9g
- Carbohydrates: 10g
- Dietary Fiber: 1g
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