In a blender purée the cucumbers, yogurt, lemon juice and garlic. With machine on gradually add oil until incorporated.
Transfer to a bowl stir in chopped dill and season with salt and pepper. Chill 30 min.
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|Serving Size: 1 Serving (261g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 118 (93%)|
|Amt Per Serving||% DV|
|Total Fat 13.1g||18 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 1.2mg||0 %|
|Potassium 50.1mg||1 %|
|Total Carbohydrate 3.2g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 2.7g|
|Protein 0.5g||1 %|
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Calories per serving: 127
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