This simple dip is so versatile and so easy to make! While I usually make it with a Greek yogurt or Skyr, it's equally as tasty with a dairy free alternative (I've used the Forager Project brand plain cashewgurt and it was a big hit)! Either way, it's so easy to make and adds that perfect little something *extra* to any dish (and is also delicious on its own served with veggies, bread or chips)!
Ingredients (serves 6):
1 1/2 C plain Greek yogurt or Skyr (or you can replace this with a dairy free alternative, such as yogurt made from almonds, cashews, soy, etc.)
3/4 C fresh cucumber, diced (make sure to dice into very tiny pieces)
1 1/2 Tbsp dill weed (I typically use dried dill weed)
1 Tbsp garlic powder
1/4 tsp ground black pepper
1/4 tsp salt
Directions:
1. Combine all ingredients in a mixing bowl and serve chilled. How easy is that?! Serve with veggies, crackers, pita or use as a topper for grilled chicken, fish, meat - or anything else!
Note: This dip is best when served immediately, as the cucumbers can make the dip watery if left to sit for too long. If you are making this dip ahead of time, allow the cucumbers to drain on a paper towel in the fridge for a few hours so that they don’t hold as much water (you can line a container with paper towel, place cucumber on top and cover with lid). This dip stays for about 3 days in the fridge, but if entertaining it is best to make just prior to serving.
Nutritional Analysis Per Serving (1 serving = 1/4 C dip):
Calories 67 calories, Total Fat 2 g, Saturated Fat 1.5 g, Cholesterol 10 mg, Carbohydrates 5 g, Fiber 0 g, Protein 7 g, Sodium 127 mg, Calcium 80 mg
*Note: Nutritional analysis uses 4% Siggi's Icelandic Skyr yogurt . You can use fat free, reduced fat or whole milk yogurt for this recipe.
*Please Note: While this dish is free from gluten-containing ingredients, I recommend using certified gluten free products if you need to avoid potential sources of cross contamination, such as in the case of celiac disease.
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