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 Greek yogurt (1 cup)
1/2 cup grated unpeeled English (or hot house) cucumber, drained and
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)
1/2 teaspoon dried oregano, crumbled
1/8 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 the yogurt you probably have been using. It is much like the yogurt cheese you may have made, but it doesn’t require any time and effort. Greek yogurt is now readily available in specialty food stores as well as natural food stores, high-end supermarkets, and the health section of many other supermarkets.
- Nutritional Analysis
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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.