Cucumber-yogurt dip for vegetables
Post date
Wednesday, June 23, 2010 - 21:57
Source of Recipe
The Boston Globe, June 16, 2010
Serves/Makes/Yields
3 cups
Ingredients
2 cups plain Greek-style yogurt
1 tablespoon lemon juice
1/2 cup olive oil
1/2 clove garlic, finely chopped
Salt, to taste
1/2 cucumber, peeled, seeded, and chopped
1/2 small onion, finely chopped
Preparation
1. In a bowl, whisk the yogurt, lemon juice, olive oil, garlic, and salt. Stir in the cucumber and onion.
2. Cover and chill for at least 1 hour. Serve with raw vegetables or crackers.
Adapted from the White House
Nutrition Information
None Available.
Type of Meal