Cucumber-Dill Yogurt Dip
- 2 cups plain whole milk yogurt
- 1/4 English hothouse cucumber, small dice (about 3/4 cup)
- 2 tablespoons minced fresh dill
- 1 teaspoon ground coriander
- 3/4 teaspoon red pepper flakes
- 1/2 teaspoon white wine vinegar
- 1 teaspoon kosher salt
- Freshly ground black pepper
- Serving Suggestion: Assortment of vegetables such as green beans, celery, cucumber, mushrooms, roasted beets, or boiled potatoes
- In a medium bowl, mix together yogurt, cucumber, dill, coriander, red pepper flakes, vinegar, and salt until evenly combined.
- Season well with freshly ground black pepper, taste, and adjust seasoning, as needed.
- Serve with an assortment of vegetables for dipping.
- Per Tablespoon (does not include vegetables for dipping): Calories: 8; Total Fat: 0.5 grams; Saturated Fat: 0 grams; Protein: 0.5 grams; Total carbohydrates: 1 gram; Sugar: 0.5 grams; Fiber: 0 grams; Cholesterol: 2 milligrams; Sodium: 54 milligrams
milk yogurt, hothouse cucumber, fresh dill, ground coriander, red pepper, white wine vinegar, kosher salt, freshly ground black pepper, suggestion
Taken from www.foodnetwork.com/recipes/aida-mollenkamp/cucumber-dill-yogurt-dip-recipe.html (may not work)