Cacik

"I've also tried this cold Turkish soup as a dip with carrots, celery sticks, and pita triangles, so this recipe can certainly perform double duty." -Peggy McGee, Green Valley, AZ

Yield: 10 servings (serving size: 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 48
  • Calories from fat: 32%
  • Fat: 1.7g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.1g
  • Protein: 2.8g
  • Carbohydrate: 5.4g
  • Fiber: 0.2g
  • Cholesterol: 3mg
  • Iron: 0.2mg
  • Sodium: 36mg
  • Calcium: 95mg

Ingredients

  • 1 garlic clove, crushed
  • 2 cups plain low-fat yogurt
  • 1 1/2 cups grated cucumber (about 1 large seedless)
  • 1 tablespoon white vinegar
  • 1 1/2 teaspoons chopped fresh dill
  • 1 1/2 teaspoons chopped fresh mint
  • 2 teaspoons extravirgin olive oil
  • 2 tablespoons water
  • Mint sprigs (optional)

Preparation

  1. Rub a large bowl with garlic; discard garlic. Combine yogurt and the next 5 ingredients (through oil) in bowl. Cover and chill 2 hours. Stir in 2 tablespoons water, and serve. Garnish with mint sprigs, if desired.
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