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Ingredientes
- 1 med cucumber peeled and finely minced
- 1/2 pt nonfat yogurt
- 1/2 tsp Salt
- 1 tsp Dill minced
- 1 x Clove Garlic
Direcciones
- Combine all ingredients. Refrigerateat least 1 hour to blend flavors. Serve as a dip, with fried fish, or possibly with fried eggplant and zucchini.
- Gwynne's Notes: 8/00. Original recipe called for 1 Tbsp. of Extra virgin olive oil and 1 tsp. of Vinegar. I omitted both. It also didn't specify FF yogurt.
- I liquid removed the yogurt in a coffee filter and blotted the grated cucumber. I only had dry dill weed, used which and it was good. Fresh would probably be better. You would need to adjust the quantity to taste. I cut pita bread into chip size and toasted it until crisp and spread the dip on those.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 4 servings | |
| Calories 40 | |
| Calories from Fat 2 | 5% |
| Total Fat 0.17g | 0% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 339mg | 14% |
| Potassium 209mg | 6% |
| Total Carbs 5.71g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 5.22g | 3% |
| Protein 3.77g | 6% |
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