Directions:
- Line sieve with cheesecloth and place over medium bowl. Place yogurt in sieve. Cover with plastic wrap and allow to drain in refrigerator overnight.
- Mix cucumber and 1 tablespoon salt in small bowl; cover and chill 3 hours.
- Transfer drained yogurt to another bowl. Mix in sour cream, lemon juice, dill and garlic. Squeeze out as much excess liquid as possible from cucumber. Stir cucumber into yogurt. Season with pepper. Cover; chill at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
- Preheat oven to 400°F. Place pita wedges on baking sheets. Brush with olive oil. Bake until crisp, about 10 minutes. Cool. (Can be made 1 day ahead. Store pita airtight at room temperature.) Serve cucumber dip with baked pita wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 258.51 Kcal (1082 kJ) | ||
| Calories from fat | 46.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.17g | 8% | |
|---|---|---|---|
| Cholesterol | 17.33mg | 6% | |
| Sodium | 1535.76mg | 64% | |
| Potassium | 248.07mg | 5% | |
| Total Carbs | 42.62g | 14% | |
| Sugars | 6.37g | 25% | |
| Dietary Fiber | 2.74g | 11% | |
| Protein | 10.18g | 20% | |
| Vitamin C | 15.5mg | 26% | |
| Iron | 1.8mg | 10% | |
| Calcium | 210.4mg | 21% | |
| Amount Per 100 g | |||
| Calories | 80.5 Kcal (337 kJ) | ||
| Calories from fat | 14.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.61g | 8% | |
|---|---|---|---|
| Cholesterol | 5.4mg | 6% | |
| Sodium | 478.26mg | 64% | |
| Potassium | 77.25mg | 5% | |
| Total Carbs | 13.27g | 14% | |
| Sugars | 1.98g | 25% | |
| Dietary Fiber | 0.85g | 11% | |
| Protein | 3.17g | 20% | |
| Vitamin C | 4.8mg | 26% | |
| Iron | 0.6mg | 10% | |
| Calcium | 65.5mg | 21% | |
* 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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