Health

Yogurt-Cucumber Dip

Yogurt-Cucumber Dip

Ingredients

  • 1 1/4 cups seeded, finely chopped English cucumber
  • 1 teaspoon salt, divided
  • 2 cups plain low-fat yogurt
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced

Preparation


Place the chopped cucumber in a colander, and sprinkle with 3/4 teaspoon salt. Toss well, and drain for 30 minutes. Place the cucumber on several layers of paper towels, and cover with additional paper towels. Let the cucumber stand for 5 minutes, pressing down occasionally to absorb any excess water.

While cucumber drains, spoon yogurt into a colander lined with a double thickness of paper towels or a coffee filter. Let stand 5 minutes. Scrape into a bowl using a rubber spatula. Stir in cucumber, mint, oil, remaining 1/4 teaspoon salt, pepper, and garlic. Refrigerate, covered, until ready to serve.


  • Yield: serves 10-12

Nutritional Information

Calories per serving: 48
Fat per serving: 2g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 1g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 3g
Fiber per serving: 0.0g
Cholesterol per serving: 3mg
Iron per serving: 0.0mg
Sodium per serving: 267mg