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Cucumber-Yogurt Dip


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  • 1 cucumber peeled, seeded, and finely chopped
  • 3/4 cup yogurt cheese*
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon extra-virgin olive oil
  • 1 garlic clove minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • Parsley sprigs


Servings 2


Step 1

* 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

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