Two Kinds of Yogurt Dips
(Percentage of daily recommendation)
| Calorie | 149 cal. | (7 %) | ||
| Protein | 10.34 g | (11 %) | ||
| Fat | 3.08 g | (3 %) | ||
| Carbohydrates | 21.84 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.52 g | (5 %) |
| Vitamin A | 198.47 mg | (24,809 %) | ||
| Vitamin D | 1.47 μg | (7 %) | ||
| Vitamin E | 0.09 mg | (1 %) | ||
| Vitamin B₁ | 0.08 mg | (8 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.56 mg | (5 %) | ||
| Vitamin B₆ | 0.13 mg | (9 %) | ||
| Folate | 21.09 μg | (7 %) | ||
| Pantothenic acid | 0.78 mg | (13 %) | ||
| Biotin | 2.71 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 11.49 mg | (12 %) | ||
| Potassium | 838.88 mg | (21 %) | ||
| Calcium | 285.11 mg | (29 %) | ||
| Magnesium | 39.32 mg | (13 %) | ||
| Iron | 0.95 mg | (6 %) | ||
| Zinc | 0.61 mg | (8 %) | ||
| Saturated fatty acids | 1.86 g | |||
| Cholesterol | 9.93 mg |
Ingredients
- For the tzatziki sauce
- 1 Cucumber
- salt
- 1 garlic clove
- 250 grams Yogurt (0.1% fat)
- 1 Tbsp lemon juice
- freshly ground peppers
- Borage flower (for garnish)
- For the chive yogurt dip
- 250 grams Yogurt (0.1% fat)
- 2 Tbsps Crème fraiche
- 2 Tbsps scallions
- salt
- cayenne pepper
Preparation steps
For the tzatziki: Cut the cucumber in half lengthwise, remove seeds with a spoon and dice small. Place in a bowl and sprinkle with salt. Allow to sit until the water comes out. Peel and finely chop the garlic. In a bowl, stir the yogurt with the garlic and lemon juice until smooth. Drain the cucumber and stir into the yogurt mixture. Season with salt and pepper to taste.
For the chive yogurt dip: In a bowl, stir the yogurt with the creme fraiche and chives until smooth. Season with salt and cayenne pepper to taste. Serve both dips cold.
For serving: Rinse 1 cucumber and peel strips off in sections so that the cucumbers are both green and white. Cut into slices. Peel the other 2 cucumbers and cut into wedges.
Serve the cucumbers with the two dips.