Greek Yogurt Dip
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 3 h. 10 min.
Ready in
Calories:
53
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 53 cal. | (3 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 7.4 μg | (12 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.3 mg | (3 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 10 μg | (3 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.2 μg | (3 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 119 mg | (3 %) | ||
| Calcium | 33 mg | (3 %) | ||
| Magnesium | 7 mg | (2 %) | ||
| Iron | 0.2 mg | (1 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 4 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
20
- Ingredients
- 2 english Cucumber (trimmed and peeled)
- 1 cup plain Greek yogurt
- 1 cup Sour cream
- 3 cloves garlic cloves (peeled and minced)
- 1 Tbsp fresh Dill rinsed and finely chopped (plus extra for garnish)
- ¼ cup good-quality olive oil
- 1 Tbsp Red wine vinegar
- coarse salt (to taste)
Product recommendation
Yield is approximately 2 1/2 cups or 20 (2 tablespoon) servings.
Preparation steps
1.
Finely chop the cucumbers; place in a strainer and squeeze out any liquid. Place the cucumbers on paper towels to drain; let sit for 15 minutes.
2.
In a large bowl, combine yogurt, sour cream, garlic, dill, olive oil and red wine vinegar; mix well. Fold in finely chopped cucumbers and blend using an immersion blender. Cover with plastic wrap and refrigerate for at least 3 hours.
3.
Prior to serving, garnish with salt and sprigs of dill.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
