Photo: Cucumber-Dill Yogurt Dip Recipe
Ingredients
- 2 cups plain whole milk yogurt
- 1/4 English hothouse cucumber, small dice (about 3/4 cup)
- 2 tablespoons minced fresh dill
- 1 teaspoon ground coriander
- 3/4 teaspoon red pepper flakes
- 1/2 teaspoon white wine vinegar
- 1 teaspoon kosher salt
- Freshly ground black pepper
- Serving Suggestion: Assortment of vegetables such as green beans, celery, cucumber, mushrooms, roasted beets, or boiled potatoes
Directions
In a medium bowl, mix together yogurt, cucumber, dill, coriander, red pepper flakes, vinegar, and salt until evenly combined. Season well with freshly ground black pepper, taste, and adjust seasoning, as needed. Serve with an assortment of vegetables for dipping.
Per Tablespoon (does not include vegetables for dipping): Calories: 8; Total Fat: 0.5 grams; Saturated Fat: 0 grams; Protein: 0.5 grams; Total carbohydrates: 1 gram; Sugar: 0.5 grams; Fiber: 0 grams; Cholesterol: 2 milligrams; Sodium: 54 milligrams
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By ldel_3
on August 05, 2011
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omg just tried it with hard boiled eggs and a little hot sauce, it was delicious. I plan to make it for my family this weekend. I know it will be a hit
By prettykittencat...
Shalerpp, 78
on November 11, 2009
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It is better than I thought it wold be.
By lizc_11231405
Minden, NV
on October 20, 2008
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I saw the segment where Aida suggested you reserve part of the dip for marinating lamb kabobs. I did it and it gave both the vegitables and lamb a horrible flavor. The smell it put off as it was cooking should have been an indicator. The dip was good by itself but I would never use it as a marinate.
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