Number of Servings: 6
Cups of Fruits and Vegetables Per Person: 0.50
Ingredients:
- 2 cups plain low-fat yogurt
- 2 large cucumbers, peeled, seeded, and grated
- 1/2 cup nonfat sour cream
- 1 Tbsp lemon juice
- 1 Tbsp fresh dill
- 1 garlic clove, chopped
- 1 cup cherry tomatoes
- 1 cup broccoli florets
- 1 cup baby carrots
Directions:
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 tomatoes, cucumbers, broccoli, and carrots on a colorful platter.
Serve with cucumber dip.
Nutrition Facts
Cucumber Yogurt Dip
Serving Size 1/6 of recipe
Amount Per Serving
Calories 100
