Cucumber-Yogurt Dip

Recipe Ingredients

1		Cucumber - peeled, seeded,
		And finely chopped
3/4 cup	177ml	Yogurt cheese*
1 tablespoon	15ml	Fresh lemon juice
1 teaspoon	5ml	Extra-virgin olive oil
1		Garlic clove - minced
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
		Parsley sprigs

Recipe Instructions

* To prepare yogurt cheese, spoon 1 1/2 cups plain nonfat yogurt into a coffee filter or a cheesecloth-lined strainer; place it over a bowl. Refrigerate, covered, at least 5 hours or overnight. Discard the liquid in the bowl. Makes 3/4 cup yogurt cheese.

In a medium bowl, combine the cucumber, yogurt cheese, lemon juice, oil, garlic, salt and pepper. Refrigerate, covered, until the flavors are blended, at least 1 hour. Serve garnished with the parsley.

This recipe yields 2 servings.

Per Serving: 91 Calories, 2 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 333 mg Sodium, 9 g Total Carbohydrate, 0 g Dietary Fiber, 7 g Protein, 224 mg Calcium.

Serving Provides: 1 Fruit/Vegetable, 1 Protein/Milk, 1 Fat.

Points Per Serving: 2

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.