Cucumber Yoghurt Dip

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Cucumber Yoghurt Dip
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Health Score:
8,2 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
89
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie89 kcal(4 %)
Protein4.99 g(5 %)
Fat5.59 g(5 %)
Carbohydrates5.9 g(4 %)
Sugar added0 g(0 %)
Roughage0.62 g(2 %)
Vitamin A41.92 mg(5,240 %)
Vitamin D0 μg(0 %)
Vitamin E0.06 mg(1 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.03 mg(3 %)
Niacin0.23 mg(2 %)
Vitamin B₆0.04 mg(3 %)
Folate10.55 μg(4 %)
Pantothenic acid0.21 mg(4 %)
Biotin0.94 μg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C5.21 mg(5 %)
Potassium224.64 mg(6 %)
Calcium69.38 mg(7 %)
Magnesium11.79 mg(4 %)
Iron0.35 mg(2 %)
Iodine0.15 μg(0 %)
Zinc0.19 mg(2 %)
Saturated fatty acids1.82 g
Cholesterol9.92 mg

Ingredients

for
4
Ingredients
1 medium Cucumber
cup Greek yogurt
1 clove garlic (crushed)
2 scallions (finely chopped)
1 tablespoon lemon juice
1 tablespoon mint (chopped)
1 tablespoon olive oil
Rye bread (warmed, to serve)
How healthy are the main ingredients?
olive oilmintgarlicCucumberRye bread

Preparation steps

1.
Cut the cucumber in half lengthways and scrape out the seeds with a teaspoon. Coarsely grate the flesh and put it in a sieve, then sprinkle with 1 tsp of salt and leave to drip for 15 minutes.
2.
Mix the yogurt with the garlic, spring onion, lemon juice and mint.
3.
Tip the cucumber into a clean tea towel and squeeze dry, then fold it into the yoghurt mixture.
4.
Spoon the tzatziki into a serving bowl and drizzle with oil before serving with warm pitta bread.