- 2 cups nonfat plain yogurt
- 1 teaspoon fresh dill, chopped
- 1 medium cucumber, diced
- 2 teaspoons olive oil
- 1 clove garlic, minced
- 1 tablespoon lemon juice or vinegar
- 1/8 teaspoon salt
Combine and refrigerate overnight for flavors to mix. Cucumber will leak liquid, so if it appears dry at first, it is expected. Serve as a dip with vegetables, or with lemon-baked chicken, falafel, lentil or veggie burgers, etc. Serves 6.
Provides per serving: 63 calories, 0 g saturated fat, 1 g monounsaturated fat, 0 g polyunsaturated fat, 4 g of carbohydrate, 0 g of fiber, 8 g of protein, and 36 milligrams of sodium.
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