Cucumber Yogurt Dip

182 Ratings

Makes: 6 servings

Total Cost: $$$$

Lemon and dill combined with low-fat yogurt make this a flavorful and healthy dip. Serve it with your favorite vegetables.

Ingredients

2 cups yogurt (plain, low-fat)
2 cucumber (medium, peeled, seeded, and grated)
1/2 cup sour cream (non-fat)
1 tablespoon lemon juice
1 tablespoon dill (fresh)
1 garlic clove (chopped)
1 cup cherry tomatoes
1 cup broccoli florets
1 cup carrot (baby)

Directions

1. Peel, seed, and grate one cucumber. Slice other cucumber and set aside.
2. Mix yogurt, grated cucumber, sour cream, lemon juice, dill, and garlic in a serving bowl. Chill for 1 hour.
3. Arrange tomatoes, cucumbers, broccoli, and carrots on a colorful platter. Serve with cucumber dip.

Notes

Watch how to make this kid-friendly recipe on YouTube.

Learn more about:

Source:

More Matters Recipes
US Department of Health and Human Services
Centers for Disease Control and Prevention (CDC)

Nutrition Information

Serving Size: 1/6 of recipe (272g)

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Nutrients	Amount
Total Calories	94
Total Fat	2 g
Saturated Fat	1 g
Cholesterol	7 mg
Sodium	109 mg
Carbohydrates	15 g
Dietary Fiber	2 g
Total Sugars	9 g
Added Sugars included	0 g
Protein	6 g
Vitamin D	0 mcg
Calcium	202 mg
Iron	0 mg
Potassium	480 mg

N/A will display when nutrient data is unavailable

Please note: nutrient values are subject to change as data is updated

Nutrients	Amount
Total Calories	94
Total Fat	2 g
Saturated Fat	1 g
Monounsaturated Fat	0 g
Polyunsaturated Fat	0 g
Linoleic Acid	0 g
α-Linolenic Acid	0 g
Omega 3 - EPA	0 mg
Omega 3 - DHA	0 mg
Cholesterol	7 mg
Carbohydrates	15 g
Dietary Fiber	2 g
Total Sugars	9 g
Added Sugars included	0 g
Protein	6 g
Minerals
Calcium	202 mg
Potassium	480 mg
Sodium	109 mg
Copper	94 mcg
Iron	0 mg
Magnesium	32 mg
Phosphorus	174 mg
Selenium	4 mcg
Zinc	1 mg
Vitamins
Vitamin A	223 mcg RAE
Vitamin B6	0.2 mg
Vitamin B12	0.5 mcg
Vitamin C	19 mg
Vitamin D	0 mcg
Vitamin E	0 mg
Vitamin K	25 mcg
Folate	36 mcg DFE
Thiamin	0.1 mg
Riboflavin	0.3 mg
Niacin	1 mg
Choline	26 mg

Nutrients will display if the data is available

Please note: nutrient values are subject to change as data is updated

MyPlate Food Groups

	Vegetables	1 cups
	Dairy	1/2 cups

I also set the grated cucumber aside for a bit to drain some of the liquid off, this prevents the dip from becoming diluted. I also prefer the plain yogurt and sour cream combination.

08/21/14

I changed the recipe to 1 cup plain yogurt and 1 cup non-fat sour cream. As written, I thought the yogurt flavor was too overpowering. Also, I doubled the garlic.

09/22/09