Cucumber-Mint Yogurt Dip with Crudite
- Active Time 15m
- Total Time 14h 15m
An assortment of carrot sticks, cherry tomatoes, cucumbers, wedges of fennel, Belgian endive and bell pepper spears arranged on a simple white platter create a vivid presentation of color and shapes. Serve the "crudites" with a creamy yogurt dip spiked with a vibrant flavors of lemon and fresh herbs.
- 1 1/2 cups plain yogurt
- 1/2 English hothouse cucumber, seeded, finely chopped (1 cup)
- 1/4 cup finely chopped fresh mint
- 2 tablespoon fresh lemon juice
- 3/4 teaspoon minced lemon zest
- 1/2 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Assorted cut-up vegetables (such as carrots, red bell peppers, Belgian endive, cucumbers and broccoli)
Set strainer over 4-cup measuring cup. Line strainer with paper towel. Add yogurt to strainer; chill overnight (about 1/2 cup liquid will drain from yogurt).
Turn yogurt out into medium bowl; discard paper towel and drained liquid. Add cucumber, mint, lemon juice and garlic and stir to blend. Season to taste with salt and pepper. Cover and refrigerate to develop flavors, at least 2 hours and up to 1 day.
Place bowl with dip on platter. Surround with assorted vegetables and serve.
Recipe created exclusively for Cooking.com by Rochelle Palermo, Food Editor at Cooking.com.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
23 calories; 0g total fat; 2mg cholesterol; 119mg sodium; 3g carbohydrates; 0g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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