Directions:
- Peel cucumber; cut in half lengthwise and scoop out seeds. Grate cucumber; squeeze between paper towels several times to remove excess moisture.
- Place cucumber in a small bowl; stir in the yogurt, sour cream, oil, dill, vinegar, garlic and salt. Refrigerate until chilled. Sprinkle with additional dill. Serve with pita wedges. Yield: 2 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 96.63 Kcal (405 kJ) | ||
| Calories from fat | 74.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.32g | 13% | |
|---|---|---|---|
| Cholesterol | 10.53mg | 4% | |
| Sodium | 99.73mg | 4% | |
| Potassium | 135.31mg | 3% | |
| Total Carbs | 3.74g | 1% | |
| Sugars | 1.51g | 6% | |
| Dietary Fiber | 0.37g | 1% | |
| Protein | 1.97g | 4% | |
| Vitamin C | 2mg | 3% | |
| Calcium | 65.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 108.56 Kcal (455 kJ) | ||
| Calories from fat | 84.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.35g | 13% | |
|---|---|---|---|
| Cholesterol | 11.83mg | 4% | |
| Sodium | 112.04mg | 4% | |
| Potassium | 152.01mg | 3% | |
| Total Carbs | 4.2g | 1% | |
| Sugars | 1.7g | 6% | |
| Dietary Fiber | 0.42g | 1% | |
| Protein | 2.22g | 4% | |
| Vitamin C | 2.2mg | 3% | |
| Calcium | 73.7mg | 7% | |
* 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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