Ingredients
2 cups yogurt (plain
low-fat)
2 cucumbers (medium
peeled
seeded
and grated)
1/2 cup sour cream (non-fat)
1 tablespoon lemon juice
1 tablespoon dill (fresh)
1 garlic clove (chopped)
1 cup cherry tomatoes
1 cup broccoli florets
1 cup carrots (baby)
Steps
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 tomatoes, cucumbers, broccoli, and carrots on a colorful platter. Serve with cucumber dip.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 94 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Cholesterol | 7 mg |
| Sodium | 109 mg |
| Carbohydrates | 15 g |
| Dietary Fiber | 2 g |
| Total Sugars | 9 g |
| Added Sugars included | 0 g |
| Protein | 6 g |
| Vitamin D | 0 mcg |
| Calcium | 202 mg |
| Iron | 0 mg |
| Potassium | 480 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Cucumber, Yogurt and Herb Dip. Recipe source: More Matters Recipes US Department of Health and Human Services Centers for Disease Control and Prevention (CDC). Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.