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Cucumber dill dip with crudité recipe

Cucumber Dill Dip with Crudité Recipe

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Prep Time 30 mins
Cook Time 2 mins
Total Time 32 mins
Course appetizers
Servings 12 servings
Calories 35 kcal

what you'll need
  

cucumber dill dip

  • 2 sprigs dill
  • 1 cup yogurt
  • 1 lemon lemon juice
  • 1/2 cucumber seeded

crudite

  • vegetables of choice, (such as broccoli, asparagus, carrots, radishes, etc...)

let's do it
 

  • Combine dill, yogurt, lemon juice and cucumber in a blender. Pulse until smooth. Refrigerate 4 hours or until dip thickens.
  • Wash all vegetables thoroughly and pat dry with a paper towel or clean kitchen towel. Slice and chop veggies. Crudite by definition means raw but feel free to blanch harder veggies like cauliflower, broccoli or asparagus. Arrange on a platter with a bowl of cucumber dill dip in the center. Enjoy!

One Last Thing

Serve this dip in individual containers to make it easier for guests to serve themselves.

Nutrition

Calories: 35kcalCarbohydrates: 7gProtein: 2gFat: 0.4gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 1mgSodium: 26mgPotassium: 145mgFiber: 1gSugar: 2g
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