Turkish · Lunch
Yogurt and Cucumber Dip (GLP-1)
Thick Greek yogurt strained to remove whey and folded with cucumber, garlic and dill, this Turkish-style cacik gains body and protein from cannellini beans. Finished with olive oil and served with raw vegetable sticks for a protein-forward, lighter mezze portion.
$3
12 minsPrep
0 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
320Calories
35.2gProtein
10.7gFat
26.8gCarbs
9.1gSugar
6.7gFiber
789mgSodium
27mgChol
6.3gSat Fat
842mgPotassium
290mgCalcium
2.7mgIron
0.9mcgVitamin B12
10mgVitamin C
vegetarian
protein-rich
low-calorie
low-cholesterol
high-fiber
glp-1
Instructions
1
Prep
Grate cucumber into a clean towel, squeeze firmly until no liquid runs out. Mince garlic and chop dill. Mash cannellini beans with a fork until mostly smooth.
2
Fold
In a mixing bowl, fold together Greek yogurt, mashed beans, squeezed cucumber, garlic and dill until evenly combined and thick.
3
Plate
Spoon dip into a small bowl, drizzle olive oil on top, season with salt and pepper, and arrange carrot and celery sticks alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g Greek yogurt, full-fat
- 2/3 cup120g cannellini bean, cooked
- 1 cup120g cucumber
- 2 clove2 clove garlic
- 2 tbsp2 tbsp fresh dill
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 1 cup120g carrot stick
- 1 cup120g celery stick
