Monday, April 30, 2012

Cucumber Yogurt Dip

Serving Size: 1/6 of recipe
Yield: 6 servings

2 large cucumbers
2 cups plain yogurt, low-fat
½ cup sour cream, non-fat
1 tablespoon lemon juice
1 tablespoon fresh dill
1 garlic clove, chopped
1 cup cherry tomatoes
1 cup broccoli florets
1 cup baby carrots

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

Source: SNAP-Ed Connection

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