Greek Yoghurt Dip

0
Average: 0 (0 votes)
(0 votes)
Greek Yoghurt Dip
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
222
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie222 kcal(11 %)
Protein15.37 g(16 %)
Fat13.9 g(12 %)
Carbohydrates11.41 g(8 %)
Sugar added0 g(0 %)
Roughage0.42 g(1 %)
Vitamin A93.06 mg(11,633 %)
Vitamin D0 μg(0 %)
Vitamin E0.02 mg(0 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.03 mg(3 %)
Niacin0.18 mg(2 %)
Vitamin B₆0.06 mg(4 %)
Folate5.33 μg(2 %)
Pantothenic acid0.21 mg(4 %)
Biotin0.68 μg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C2.81 mg(3 %)
Potassium409.17 mg(10 %)
Calcium187.29 mg(19 %)
Magnesium10.39 mg(3 %)
Iron0.26 mg(2 %)
Zinc0.18 mg(2 %)
Saturated fatty acids5.5 g
Cholesterol34.02 mg
Author of this recipe:
How healthy are the main ingredients?
CucumbersaltgarlicDill

Ingredients

for
4
Ingredients
1
large Cucumber
1 tablespoon
3 cups
3 cloves
garlic (finely chopped)
1 tablespoon
2 tablespoons
Dill (sprigs)
Baguette (to serve)

Preparation steps

1.
Slice the cucumber in half lengthways, scrape out the seeds and grate the flesh.
2.
Place the grated cucumber in a colander and sprinkle over the salt. Mix gently with your hands and set aside over a bowl for 15 minutes.
3.
Gently squeeze out the moisture from the cucumber and set a little aside to garnish.
4.
Mix together the yoghurt, garlic, vinegar and oil in a large bowl and stir in the cucumber. Place in small bowls, garnish with dill sprigs and serve with slices of baguette.