Yogurt sauce with dill and cucumber
Votes: 1
Time: 5 min.
Nutritional value per serving:
Calories 8, total fat 0.5 G., saturated fats 0 G., proteins 0.5 G., carbohydrates 1 G., fiber - G., cholesterol 2 mg, sodium 54 mg, sugar 0.5 G.
Calories 8, total fat 0.5 G., saturated fats 0 G., proteins 0.5 G., carbohydrates 1 G., fiber - G., cholesterol 2 mg, sodium 54 mg, sugar 0.5 G.
This natural yogurt-based sauce makes a great dip for vegetables and other appetizers, and is a great alternative to greasy and unhealthy mayonnaise. Finely chopped cucumber and dill add a refreshing summer flavor. Stir the cucumbers, herbs, and spices into the yogurt. A little vinegar, and your healthy snack dip is ready.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups plain whole milk yogurt
- 1/4 cup hothouse cucumber, finely diced (about 3/4 cup)
- 2 tbsp. chopped fresh dill
- 1 teaspoon ground coriander
- 3/4 tsp red pepper flakes
- 0.5 tsp white wine vinegar
- 1 teaspoon coarse salt
- For serving: mixed vegetables such as green beans, celery, cucumber, mushrooms, oven-baked beets, or boiled potatoes, crispy pita chips
We recommend
Recipe:
In a medium bowl, evenly combine the yogurt, cucumber, dill, cilantro, red pepper flakes, vinegar, and salt. Season generously with freshly ground black pepper, taste, and add more pepper if needed. Serve with vegetables for dipping.
Exit: 2.5 tbsp.
Recipes with similar ingredients: yogurt, cucumbers, coriander, red pepper flakes, wine vinegar, dill
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