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Cucumber, Yogurt and Herb Dip

Cucumber, Yogurt and Herb Dip – Forkwise recipe card (illustration, no photo yet)
SnacksAmerican⏱ 70 minServes 6EasyGluten-freeEgg-freeVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 2 medium cucumbers
  • 2 cups low-fat plain yogurt
  • ½ cup fat-free sour cream
  • 1 tbsp lemon juice
  • 1 tbsp fresh dill
  • 1 clove garlic, chopped
  • 1 cup cherry tomatoes
  • 1 cup broccoli florets
  • 1 cup baby carrots

Method

  1. Peel, seed, and grate one cucumber. Slice other cucumber and set aside.
  2. Mix yogurt, grated cucumber, sour cream, lemon juice, dill, and garlic in a serving bowl. Chill for 1 hour.
  3. Arrange sliced cucumbers, tomatoes, broccoli, and carrots on a colorful platter. Serve with cucumber dip.

Watch how to make this kid-friendly recipe on YouTube. Learn more about: Cucumbers Garlic Lemons Herbs Tomatoes Broccoli Carrots

Nutrition per serving

Serving size: 1/6 of recipe

  • Total Calories: 94
  • Total Fat: 2 g
  • Saturated Fat: 1 g
  • Cholesterol: 7 mg
  • Sodium: 109 mg
  • Carbohydrates: 15 g
  • Dietary Fiber: 2 g
  • Total Sugars: 9 g
  • Protein: 6 g

Source: USDA MyPlate Kitchen nutrition facts for this recipe. Estimates only.

Video

Video by USAGov, hosted on YouTube. The video may show different brands or ingredients – follow the gluten-free ingredient list on this page.

Recipe source: USDA MyPlate Kitchen · Public domain (U.S. Government work) · More Matters Recipes US Department of Health and Human Services Centers for Disease Control and Prevention (CDC) · Reformatted; ingredient quantities parsed
No photo yet – illustrated placeholder.