Try this Cucumber and Yogurt Dip recipe, or contribute your own.
Suggest a better descriptionIn a serving bowl, combine the yogurt, sour cream, garlic, cucumbers, mint, cilantro and oil. Cover and refrigerate for 6 to 8 hours to allow the flavors to settle. Before serving, garnish with mint leaves and sumakh, if available. Accompany this dip with toasted pita triangles. Makes about 2 1/2 cups.
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Serving Size: 1 Serving (281g) | ||
Recipe Makes: 4 | ||
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Calories: 116 | ||
Calories from Fat: 44 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.9g | 6 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 12.9mg | 4 % | |
Sodium 82.1mg | 3 % | |
Potassium 501.4mg | 13 % | |
Total Carbohydrate 13.3g | 4 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 12.1g | ||
Protein 6.4g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 116
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