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40 minutes
Prep: 10 minutes
Cook: 0 minutes
41 calories per serving view nutrition facts
10 servings
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| 2 | large | cucumber | peeled |
| 2 | cups | yogurt, plain | low-fat |
| 4 | tablespoons | vinegar | |
| 3 | teaspoons | dill weed | |
| 2 | cloves | garlic | crushed |
| 1 | teaspoon | salt | |
| 1/2 | teaspoon | black pepper | freshly ground |
Slice cucumber lengthwise and remove seeds.
Dice the cucumber and add remaining ingredients.
Mix throughtly and chill at least 1/2 hour before serving.
| % Daily Value* | |
| Total Fat 2.0g | 3% |
| Saturated Fat 1.0g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 261mg | 11% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 1.0g | 2% |
| Sugars 3.0g | |
| Protein 2.0g | 4% |
| Vitamin A | 2% | Vitamin C | 5% | |
| Calcium | 8% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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In Australia measuring cups are of a slightly different size than their North American counterparts. Here is a handy chart to help convert....
This could quite possibly be the world most sought after recipe. you know how good these babies are!!!
