Directions:
- Set strainer over 4-cup measuring cup. Line strainer with paper towel. Add yogurt to strainer; chill overnight; (about 1/2 cup liquid will drain from yogurt).
- Turn yogurt out into medium bowl; discard paper towel and drained liquid. Add cucumber, mint, lemon juice and garlic and stir to blend. Season to taste with salt and pepper. Cover and refrigerate to develop flavors, at least 2 hours and up to 1 day.
- Place bowl with dip on platter. Surround with vegetables and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 25.35 Kcal (106 kJ) | ||
| Calories from fat | 8.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.92g | 1% | |
|---|---|---|---|
| Cholesterol | 3.98mg | 1% | |
| Sodium | 112.91mg | 5% | |
| Potassium | 82.27mg | 2% | |
| Total Carbs | 2.67g | 1% | |
| Sugars | 2g | 8% | |
| Dietary Fiber | 0.7g | 3% | |
| Protein | 1.13g | 2% | |
| Vitamin C | 3.4mg | 6% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 35.5mg | 197% | |
| Calcium | 50.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 43.31 Kcal (181 kJ) | ||
| Calories from fat | 14.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.57g | 1% | |
|---|---|---|---|
| Cholesterol | 6.8mg | 1% | |
| Sodium | 192.89mg | 5% | |
| Potassium | 140.54mg | 2% | |
| Total Carbs | 4.55g | 1% | |
| Sugars | 3.42g | 8% | |
| Dietary Fiber | 1.2g | 3% | |
| Protein | 1.93g | 2% | |
| Vitamin C | 5.8mg | 6% | |
| Vitamin A | 0.4mg | 8% | |
| Iron | 60.6mg | 197% | |
| Calcium | 86.3mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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