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Cucumber Yogurt Dip  (Not yet rated)

A cool tangy dip. Serve with pita bread.

Cal: 42 Fat: 3g Carbs: 2g Protein: 1g Fiber: 0g
More Nutrition...

Original recipe serves 12

Ingredients (serves 12)

½ 2x 3x Reset

  • 2 tablespoons olive oil
  • 12 ounces yogurt
  • 1 cucumber ; large, peeled, seeded and finely chopped
  • 2 tablespoons garlic ; minced
  • 1 tablespoon white vinegar
  • salt
  • black pepper
  • In My Kitchen


  • You will also need: cheesecloth

    Directions

    Line a plastic sieve or colandar with a large coffee filter or cheesecloth. Place over a deep bowl. Put yogurt into the colandar, cover with wax paper and refrigerate for 24 hours or until liquid no longer drains from yogurt. Remove yogurt and place in a bowl. Discard liquid. Stir vinegar, oil garlic and chopped cucumber into yogurt. Season with salt and pepper to taste. Cover and refrigerate 1 hour before serving. Makes 12 servings.

    Nutrition Facts*

    Based on a 2000 calorie diet per serving per serving
    DV %

    2.1
    --
    0.8
    0.5
    4.9
    1.2
    2.4
    0.6


    Calories: 42
    Total Sugars: 1.6g
    Carb.: 2.4g
    Fiber: 0.1g
    Total Fats: 3.2g
    Cholesterol: 3.7mg
    Protein: 1.2g
    Sodium: 13.7mg

    *Data provided by USDA

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