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Cucumber-Yogurt Dip

Makes: 24 servings
Serving size: 2 tablespoons Yield: 3 cups
Prep 15 mins Chill Up to12 hrs Stand 15 mins
Cucumber-Yogurt Dip
Ingredients
  • 1 1/2  cups  Greek yogurt, or Yogurt Cheese (see recipe)
  • 3  tablespoons  chopped fresh dill
  • 2  tablespoons  chopped fresh mint
  • 2  tablespoons  chopped fresh chives
  • 1  tablespoon  lemon juice
  • 1 - 2  cloves garlic, mined
  • 1/2  teaspoon  salt
  • 1/2  seedless English cucumber, chopped (about 2 cups)
  •  Salt and cracked black pepper
  •  Fresh dill sprigs
  •  Assorted vegetable dippers; baby zucchini, baby carrots, tender young green beans, small radishes
Directions

1. In bowl, stir together yogurt, dill, mint, chives, juice, garlic, and salt. Let stand 15 minutes or refrigerate up to 12 hours.

2. Before serving, stir in cucumber. Season with salt and black pepper. Top with dill sprig. Serve with assorted vegetables. Cover and refrigerate leftovers; stir well before serving.

Yogurt Cheese
Makes: 24 servings
Serving size: 2 tablespoons
Yield: 3 cups
Chill At least24 hrs
Ingredients
  • 2  cups  plain yogurt
Directions

1. Suspend small colander over bowl. Lime colander with three layers cotton cheesecloth or a paper coffee filter. Spoon in yogurt. (Use yogurt without gums, gelatin, or fillers to ensure whey and curd separate.) Cover with plastic wrap; refrigerate at least 24 hours. Discard liquid. Makes about 3 cups (24, 2 tablespoon servings).

Nutrition Facts (Cucumber-Yogurt Dip)
  • Servings Per Recipe 24,
  • cal. (kcal) 21,
  • Fat, total (g) 1,
  • chol. (mg) 3,
  • sat. fat (g) 1,
  • carb. (g) 1,
  • fiber (g) 0,
  • pro. (g) 1,
  • vit. A (IU) 97,
  • vit. C (mg) 1,
  • sodium (mg) 65,
  • calcium (mg) 20,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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