Spuntino
Cucumber, Yogurt and Herb Dip
Ingredients, directions and serving information for Cucumber, Yogurt and Herb Dip.
Il testo originale della ricetta è in inglese.
Porzioni: 6
Tempo totale: 75 min
Ingredienti
- 2 medium cucumbers
- 2 cups low-fat plain yogurt
- 1/2 cup fat-free sour cream
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill
- 1 clove garlic, chopped
- 1 cup cherry tomatoes
- 1 cup broccoli florets
- 1 cup baby carrots
Preparazione
- Wash hands with soap and water.
- Peel, seed, and grate one cucumber. Slice other cucumber and set aside.
- Mix yogurt, grated cucumber, sour cream, lemon juice, dill, and garlic in a serving bowl. Chill for 1 hour.
- Arrange sliced cucumbers, tomatoes, broccoli, and carrots on a colorful platter. Serve with cucumber dip.
Valori per porzione secondo la fonte
Dimensione della porzione1/6 of recipe
Calorie98 calorie
Proteine6g
Carboidrati16g
Grassi2g
Grassi saturi1g
Fibre2g
Zuccheri9g
Sodio108mg
Colesterolo7mg
These values describe the source recipe and serving, not a new analysis by BiteCal. The primary nutrition record has not been independently revalidated. Ingredient substitutions and serving sizes change the result.
Fonte della ricetta
Functional recipe facts retrieved from an archived mirror on 20 October 2026; functional directions retained as an archive reference. Source and rights of original photographs have not been verified, so they are not reproduced.
Bozza assistita dall’IA. Revisione editoriale in attesa.
