Creamy cucumber dip
HINT: This dip is best made a couple of hours before serving to allow the flavours to develop
2 small Lebanese cucumbers
2 teaspoons minced garlic
1 cup Traditional Skim Milk Natural Yoghurt
2 teaspoons chopped fresh mint
Peel cucumbers and cut in half lengthways. Use a teaspoon to scoop out the seeds. Grate the flesh, and place in a bowl with garlic, yoghurt and mint. Stir to combine and serve chilled. Season with freshly ground black pepper and garnish with chervil if desired. Makes about 1½ cups.
| ANALYSIS per serve |
2
|
4
|
|---|---|---|
| Energy kJ (Cal) |
348 (83)
|
174 (42)
|
| Carbohydrate (g) |
10
|
5
|
| Protein (g) |
8
|
4
|
| Fat (g) |
<1
|
<1
|
| Calcium |
Preparation time: 5 minutes
Cooking time: Nil
Serves: 2-4
