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Yogurt-Cucumber Dip

Yield serves 10-12

Ingredients

  • 1 1/4 cups seeded, finely chopped English cucumber
  • 1 teaspoon salt, divided
  • 2 cups plain low-fat yogurt
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced

Nutrition Information

  • calories 48
  • fat 2 g
  • satfat 1 g
  • monofat 1 g
  • polyfat 0.0 g
  • protein 3 g
  • fiber 0.0 g
  • cholesterol 3 mg
  • iron 0.0 mg
  • sodium 267 mg

How to Make It

  1. Place the chopped cucumber in a colander, and sprinkle with 3/4 teaspoon salt. Toss well, and drain for 30 minutes. Place the cucumber on several layers of paper towels, and cover with additional paper towels. Let the cucumber stand for 5 minutes, pressing down occasionally to absorb any excess water.

  2. While cucumber drains, spoon yogurt into a colander lined with a double thickness of paper towels or a coffee filter. Let stand 5 minutes. Scrape into a bowl using a rubber spatula. Stir in cucumber, mint, oil, remaining 1/4 teaspoon salt, pepper, and garlic. Refrigerate, covered, until ready to serve.