Ingredients
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1 (32 ounce) container plain yogurt
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3 Persian cucumbers - peeled, trimmed, and cut into 1/4-inch cubes
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1 clove garlic, minced
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1 shallot, finely chopped
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5 tablespoons dried dill weed
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1 teaspoon salt
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1 teaspoon pepper
Directions
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Stir yogurt, cucumbers, garlic, and shallot together in a medium bowl; season with dill, salt, and pepper. Refrigerate for at least 1 hour to blend flavors.
Nutrition Facts (per serving)
| 46 | Calories |
| 1g | Fat |
| 6g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 46 | |
| % Daily Value * | |
| Total Fat 1g | 1% |
| Saturated Fat 1g | 3% |
| Cholesterol 3mg | 1% |
| Sodium 188mg | 8% |
| Total Carbohydrate 6g | 2% |
| Dietary Fiber 1g | 3% |
| Total Sugars 5g | |
| Protein 4g | 8% |
| Vitamin C 4mg | 4% |
| Calcium 123mg | 9% |
| Iron 1mg | 3% |
| Potassium 178mg | 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.
