Garlickly Greek Yogurt Dip

Featured in the Honolulu Star-Advertiser on August 10, 2011.

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Ingredients:

Garlickly Greek Yogurt Dip

  • 1 8-ounce container fat-free Greek yogurt (available at most supermarkets)
  • 1/2 cup grated unpeeled cucumber, drained and patted dry
  • 2 tablespoons grated sweet onion
  • 1 tablespoon fresh dill weed
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons chopped fresh mint
  • 2 teaspoons honey
  • 2 large cloves garlic, minced
  • 1 teaspoon olive oil (extra-virgin recommended)
  • 1/2 teaspoon dried oregano, crumbled
  • 1/8 teaspoon salt

Directions:

In a medium bowl, stir together all the ingredients. Serve immediately or cover and refrigerate for up to 24 hours. Makes about 1 ½ cups.

Approximate Nutrient Analysis per serving (based on a 2 tablespoon serving):
25 calories, 0.5 g total fat, 0 saturated fat, 0 mg cholesterol, 35 mg sodium, 2 g carbohydrates, 0 fiber, 2 g sugar, 2 g protein

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