Cookbook:Yogurt Dip
| Yogurt Dip | |
|---|---|
| Category | Dip recipes |
| Yield | 2½ cups (640 g) |
| Difficulty |  |
Nutrition Facts | ||
|---|---|---|
| 8 servings per recipe | ||
| Serving size | ⅓ cup (80 g) | |
| Amount per serving Calories |
41 | |
| % Daily Value* | ||
| Total Fat 2g | 3% | |
| Saturated Fat 1.3g | 7% | |
| Trans Fat 0g | ||
| Cholesterol 8mg | 3% | |
| Sodium 29mg | 1% | |
| Total Carbohydrates 3.5g | 1% | |
| Dietary Fiber 0.1g | 0% | |
| Total Sugars 3.2g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 2.3g | 5% | |
| Vitamin D 0.1mcg | 1% | |
| Calcium 77mg | 6% | |
| Iron 0.1mg | 1% | |
| Potassium 123mg | 3% | |
| * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
[edit | edit source]- 2 cups (480 ml) plain yogurt
- ½ cucumber, seeded and chopped very fine
- ¼ tsp dried mint, crumbled, or 1 tsp fresh, chopped
Procedure
[edit | edit source]- Mix all the ingredients, and chill thoroughly to let the flavors develop.