Recipe courtesy of Curtis Aikens
Cucumber Dip
- Yield: 1 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 73
- Total Fat
- 3
- Saturated Fat
- 2
- Carbohydrates
- 9
- Dietary Fiber
- 1
- Sugar
- 6
- Protein
- 4
- Cholesterol
- 11
- Sodium
- 414
- Total: 1 hr 15 min
- Prep: 1 hr 15 min
Ingredients
1 cup sour cream or 1-1/2 cups plain yogurt drained overnight through a fine sieve and 2 layers of cheesecloth
1 medium cucumber, peeled, halved, seeded cut into 1-inch pieces
1/2 shallot, crushed
1 tablespoon fresh lemon juice
1 garlic clove, crushed
Salt and pepper to taste
Carrot and celery sticks
Directions
- In a food processor pulse all ingredients until smooth. Refrigerate before serving for at least 1 hour. Serve with carrots and celery sticks.