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Ingredientes
- 1 c. goat lowfat milk yogurt
- 1/2 c. peeled seeded minced cucumber
- 2 Tbsp. chopped dill
- 2 x garlic cloves chopped
- 1/4 tsp salt
- 1 c. cooked baby shrimp - (1/2 lb)
- 1 x dill sprig
Direcciones
- Stir together yogurt, cucumber, dill, garlic and salt. Set aside few shrimp for garnish. Chop remaining shrimp and stir into yogurt. Refrigeratedip till ready to serve.
- To serve, spoon into bowl and top with reserved shrimp and dill sprig.
- This recipe yields 2 1/2 c. dip.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 44g | |
| Recipe makes 12 servings | |
| Calories 44 | |
| Calories from Fat 7 | 16% |
| Total Fat 0.81g | 1% |
| Saturated Fat 0.21g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 94mg | 4% |
| Potassium 120mg | 3% |
| Total Carbs 0.42g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.06g | 0% |
| Protein 8.12g | 13% |
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