Greek · Lunch
Cucumber Yogurt Dip (Gluten-Free)
Thick Greek yogurt mixed with grated cucumber, fresh dill, garlic and olive oil into a cool, tangy dip. Naturally gluten-free, it draws brightness from lemon juice and red wine vinegar, served with raw vegetable sticks and gluten-free crackers.
$2
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
222Calories
12.4gProtein
13.1gFat
16.8gCarbs
9.6gSugar
2.7gFiber
467mgSodium
26mgChol
5.6gSat Fat
480mgPotassium
245mgCalcium
1mgIron
0.7mcgVitamin B12
29mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
low-cholesterol
gluten-free
Instructions
1
Prep
Grate cucumber on a box grater into a small bowl, then squeeze the shreds hard in a clean kitchen towel to remove as much liquid as possible until completely dry.
2
Build
In a mixing bowl, whisk together Greek yogurt, minced garlic, olive oil, lemon juice and red wine vinegar until smooth and pale.
3
Fold in the squeezed cucumber and chopped dill, then season with salt and black pepper. Refrigerate 30 minutes until chilled and flavors meld.
4
Plate
Spoon the dip into a small serving bowl and arrange carrot sticks, bell pepper strips and gluten-free crackers alongside for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g whole-milk Greek yogurt
- 200g200g cucumber
- 2 clove2 clove garlic
- 2 tbsp2 tbsp fresh dill
- 30ml30ml olive oil
- 10ml10ml lemon juice
- 10ml10ml red wine vinegar
- 1/4 tsp1/4 tsp salt
- a pinch of black pepper
- 120g120g carrots
- 80g80g bell pepper
- 30g30g gluten-free crackers
