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Cucumber Dill Yoghurt Dip

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  • Prep 10 min
  • Total 1 hr 10 min
  • Servings 6
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This classic, refreshing cucumber dill yoghurt dip makes the perfect dip for your fresh vegetables.
Updated Feb 24, 2017
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Ingredients

  • 1/2 cup shredded English (hothouse) cucumber
  • 1 cup Mountain High™ whole milk plain yoghurt
  • 1 1/4 teaspoons dried dill weed
  • 1/4 teaspoon finely grated lemon peel
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • Fresh vegetables, as desired

Steps

  • 1
    Thoroughly remove excess liquid from shredded cucumbers by pressing through a fine mesh sieve with paper towels. In small bowl, mix yoghurt, cucumber, dill weed, lemon peel, onion powder and salt. Cover and refrigerate 1 hour before serving.
  • 2
    Serve with fresh vegetables.

Tips from the Betty Crocker Kitchens

  • tip 1
    To avoid a watery dip, be sure to remove as much liquid as you are able to from the shredded cucumbers.
  • tip 2
    Serve with carrot sticks, cucumber slices and red bell pepper strips or your favorite fresh vegetables.

Nutrition

30 Calories, 1g Total Fat, 1g Protein, 3g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
30
Calories from Fat
10
Total Fat
1g
2%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
125mg
5%
Potassium
100mg
3%
Total Carbohydrate
3g
1%
Dietary Fiber
0g
0%
Sugars
2g
Protein
1g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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