From the Pantry Butler kitchen
Cucumber, Yogurt and Herb Dip
Lemon and dill combined with low-fat yogurt make this a flavorful and healthy dip. Serve it with your favorite vegetables. USDA MyPlate Kitchen — More Matters Recipes — US Department of Health and Human Services — Centers for Disease Control and Prevention (CDC) (public domain), via myplate.food
Ingredients
- 2 medium cucumbers
- 2 cups low-fat plain yogurt
- 1/2 cup fat-free sour cream
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill
- 1 clove garlic, chopped
- 1 cup cherry tomatoes
- 1 cup broccoli florets
- 1 cup baby carrots
Method
- Wash hands with soap and water.
- Peel, seed, and grate one cucumber.
- Slice other cucumber and set aside.
- Mix yogurt, grated cucumber, sour cream, lemon juice, dill, and garlic in a serving bowl.
- Chill for 1 hour.
- Arrange sliced cucumbers, tomatoes, broccoli, and carrots on a colorful platter.
- Serve with cucumber dip.
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