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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 328g Recipe makes 3 cups) |
||
| Calories 142 | ||
| Calories from Fat 51 | (36%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.7g | 8% | |
| Saturated Fat 3.5g | 17% | |
| Monounsaturated Fat 1.5g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 21mg | 7% | |
| Sodium 865mg | 36% | |
| Potassium 678mg | 19% | |
| Total Carbohydrate 17.7g | 5% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 10.1g | ||
| Protein 8.0g | 15% | |
Ingredients
- 16 ounces plain yogurt
- 1 1/2 English cucumbers, peeled & cubed
- 1/2 garlic clove
- 1 shallot, finely chopped
- 5 tablespoons dried dill weed
- 1 teaspoon salt
- 1 teaspoon pepper
Directions
1
Mix all ingredients.2
Refrigerate at least 1 hour to blend flavors.
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