Cucumber and Yogurt Dip
64
A quick and easy side dish that can be served with any Indian or hot main dish helps cool down the spiciness and bring the refreshing taste.
Ingredients
| 1 ½ | cups |
yogurt, low-fat
|
|
| ⅓ | cup |
sour cream
|
|
| 2 | cloves |
garlic
peeled and minced |
|
| 2 | medium |
cucumbers
peeled, grated, and squeezed dry in paper towels |
|
| 2 | tablespoons |
mint leaves
chopped, fresh |
|
| 1 | tablespoon |
cilantro
chopped, fresh |
* |
| 1 ½ | teaspoons |
olive oil
|
|
| garnish | |||
| 1 | x |
mint leaves
whole |
* |
| 1 | x |
sumakh
|
* |
| 1 | x |
pita bread
cut in traingles, toasted |
* |
Directions
In a serving bowl, combine the yogurt, sour cream, garlic, cucumbers, mint, cilantro and oil.
Cover and refrigerate for 6 to 8 hours to allow the flavors to settle.
Before serving, garnish with mint leaves and sumakh, if available.
Accompany this dip with toasted pita triangles.
Nutrition Facts
Serving Size 223g (7.9 oz)Amount per Serving
Calories 13549% of calories from fat
% Daily Value *
Total Fat 7g
11%
Saturated Fat 4g
18%
Trans Fat
0g
Cholesterol 14mg
5%
Sodium 80mg
3%
Total Carbohydrate
4g
4%
Dietary Fiber 1g
5%
Sugars g
Protein
13g
Vitamin A 12%
•
Vitamin C 11%
Calcium 23%
•
Iron 8%
* based on a 2,000 calorie diet
How is this calculated?
