Cucumber dip

Cucumber dip

By
From
Zest
Serves
4-6
Prep
10 mins
Photographer
Ian Hofstetter

Make this dip up to 2 hours before serving (just cover and keep chilled) and serve with crudités – sliced mixed raw mushrooms, carrots, celery, capsicum, radishes, green beans and cherry tomatoes are all delicious accompaniments.

Ingredients

Quantity Ingredient
200g low-fat natural yoghurt
1 lebanese cucumber, finely chopped
2 green onions, thinly sliced
2 tablespoons mixed herbs, chopped
1 tablespoon lemon juice
1 garlic clove, crushed
1/4 teaspoon cayenne pepper, (optional)
mixed raw vegetables, to serve

Method

  1. Place all ingredients in a mixing bowl. Stir well to combine, then spoon into a serving bowl.
  2. Serve with mixed raw vegetables (crudités).

Variations

  • –Char-grill or roast assorted vegetables to use for dipping.

    –Toast Turkish bread fingers, sliced pitta or sliced lavosh until golden and crisp to use for dipping.

    –Pan-fry, char-grill or barbecue chicken, lamb, prawns or fish and serve topped with the dip and steamed vegetables for a complete meal.

Super ingredient: Yoghurt

  • Packed with calcium, protein and B vitamins (especially riboflavin, which is needed for healthy skin and eyes), yoghurt offers the nutrients of milk but in a more concentrated form. It’s more easily digested than milk, and suitable for people with lactose intolerance. Studies show the protein, fat and lactose it contains are better absorbed and the calcium is more available. Additionally, it is low GI – the perfect snack for people with diabetes.
Tags:
healthy
diet
low
fat. low-fat. low
calorie
low-calorie
skinny
nutritional
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