This recipe is brought to you by the American Heart Association's Patient Education program. Recipe copyright © 2008 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at heart.org/recipes.
Serves 10; 2 tablespoons per serving
Whether you serve this quick mixture as a dip, spread, or condiment, you will love having it in your recipe repertoire.
1 8-ounce container fat-free plain Greek yogurt (1 cup)
½ cup grated unpeeled English (or hot house) cucumber, drained and patted dry
2 tablespoons grated onion (sweet preferred)
1 tablespoon snipped fresh dillweed
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh mint
2 teaspoons honey
2 large garlic cloves, minced
1 teaspoon olive oil (extra-virgin preferred)
½ teaspoon dried oregano, crumbled
⅛ teaspoon salt
In a medium bowl, stir together all the ingredients. Serve immediately or cover and refrigerate for up to 24 hours.
Greek yogurt is strained, making it richer and thicker than traditional yogurt. It is much like the yogurt cheese you may have made, but it doesn't require any time and effort. Greek yogurt is readily available in grocery stores as well as natural food stores, so be sure to look for it. Using Greek yogurt in this recipe will make a big difference in the result.
You can omit either the dillweed or the mint, but the dip is even better with both.
Total Fat 0.5 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.5 g
Cholesterol 0 mg
Sodium 38 mg
Carbohydrates 3 g
Fiber 0 g
Sugars 2 g
Protein 2 g
© 2012 American Heart Association, Inc.