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

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