Thursday, August 21, 2008

Cucumber yogurt dip

Serve this Greek-style dip with baked pita chips or whole wheat pita bread.

Ingredients (serves 6)
2 cups plain low-fat yogurt
2 large cucumber, peeled, seeded, and grated
½ cup nonfat sour cream
1 Tbsp lemon juice
1 Tbsp fresh dill
1 garlic cloves, chopped
1 cup cherry tomatoes
1 cup broccoli florets
1 cup baby carrots

1. Peel, seed, and grate one cucumber. Slice other cucumber and set aside.

2. Mix yogurt, grated cucumber, sour cream, lemon juice, dill, and garlic in a serving bowl. Chill for 1 hour.

3. Arrange tomatoes, cucumbers, broccoli, and cucumber on a colorful platter. Serve with cucumber dip.

You can add other fresh cut vegetables : radishes, asparagus, cauliflower, or zucchini.

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