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.
