Cucumber, Yogurt and Herb Dip

70 min · Serves 6

From USDA MyPlate Kitchen. More Matters Recipes US Department of Health and Human Services Centers for Disease Control and Prevention (CDC)

Steps written by Kubbord

What goes in

• 2medium cucumbers
• 2 cupslow-fat plain yogurt
• ½ cupfat-free sour cream
• 14.8 mllemon juice
• 14.8 mlfresh dill
• 1garlic
• 1 cupcherry tomatoes
• 1 cupbroccoli florets
• 1 cupbaby carrots

How to cook it

1. Peel, seed, and grate 1 cucumber into fine shreds. Thinly slice the second cucumber and set the slices aside.
2. Mince the garlic and chop the fresh dill.
3. In a serving bowl, stir together the low-fat plain yogurt, fat-free sour cream, grated cucumber, lemon juice, fresh dill, and garlic until well combined.
4. Place the dip in the refrigerator to chill for 1 hour so the flavors can meld.
5. Arrange the sliced cucumber, cherry tomatoes, broccoli florets, and baby carrots on a platter and serve alongside the chilled dip.

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