Recipe Details
Ingredients
-
4mediumcucumbers, peeled and diced
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1(8 ounce) containervanilla low-fat yogurt
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1(8 ounce) containerreduced-fat sour cream
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½cupdiced onion
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2clovesgarlic, minced
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1tablespoondried dill weed
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salt and pepper to taste
Cooking Directions
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Place cucumbers onto paper towels and let drain for a few minutes.
-
Stir yogurt, sour cream, onion, garlic, and dill together in a serving bowl. Add cucumbers and gently stir until coated. Season with salt and pepper. Refrigerate for 2 hours before serving for the best flavor.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe12 | |
| Calories56 | |
| % Daily Value * | |
| Total Fat 3g |
3% |
| Saturated Fat 2g |
8% |
| Cholesterol 8mg |
3% |
| Sodium 35mg |
2% |
| Total Carbohydrate 7g |
2% |
| Dietary Fiber 1g |
2% |
| Total Sugars 4g |
|
| Protein 2g |
4% |
| Vitamin C 3mg |
3% |
| Calcium 70mg |
5% |
| Iron 0mg |
2% |
| Potassium 184mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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