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Cucumber Dill Yoghurt Dip

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Betty Crocker Kitchens
Updated Feb 24, 2017
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This classic, refreshing cucumber dill yoghurt dip makes the perfect dip for your fresh vegetables.

Cucumber Dill Yoghurt Dip

  • Prep Time 10 min
  • Total 1 hr 10 min
  • Servings 6
  • Ingredients 7
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Ingredients

  • 1/2 cup shredded English (hothouse) cucumber
  • 1 cup Mountain High™ whole milk plain yoghurt
  • 1 1/4 teaspoons dried dill weed
  • 1/4 teaspoon finely grated lemon peel
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • Fresh vegetables, as desired

Instructions

  • Step 
    1
    Thoroughly remove excess liquid from shredded cucumbers by pressing through a fine mesh sieve with paper towels. In small bowl, mix yoghurt, cucumber, dill weed, lemon peel, onion powder and salt. Cover and refrigerate 1 hour before serving.
  • Step 
    2
    Serve with fresh vegetables.

Nutrition

30 Calories
1g Total Fat
1g Protein
3g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
30
Calories from Fat
10
Total Fat
1g
2%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
125mg
5%
Potassium
100mg
3%
Total Carbohydrate
3g
1%
Dietary Fiber
0g
0%
Sugars
2g
Protein
1g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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