Cucumber Yogurt Dip
Prep:
5 minutes
|
Cook:
8 servings (2 TBSP per serving)
.svg){kind=icon}
Easy
Ingredients
¼ cup shredded cucumber
¼ tsp salt
¾ cup plain whole milk yogurt*
2 tsp fresh lemon juice
1 garlic clove, minced
¼ tsp pepper
No items found.
33 grams shredded cucumber
¼ tsp (1.25 ml) salt
177 ml plain whole milk yogurt*
2 tsp (10 ml) fresh lemon juice
1 garlic clove, minced
¼ tsp (1.25 ml) pepper
No items found.
Rating
.svg)
Dietary Therapies
CDED P3
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Egg Free
Nut Free
Soy Free
Instructions
- Sprinkle the shredded cucumber with salt and let sit on a paper towel for a few minutes.
- Press to release any excess water.
- Place the yogurt, lemon juice, garlic, and pepper in a medium bowl.
- Add the cucumber and stir well to mix.
No items found.
Nutritional Info
Storage
Notes
*For lactose-free, use homemade yogurt fermented for 24-hours.
Used with permission from
Modulife
Support our Mission
Your donation will help us to enhance the well-being and health outcomes of patients with IBD.
Donate
Comments