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A homemade cucumber dill dip with crudité,

Cucumber Dill Dip with Crudité Recipe

Print Recipe
Whip up an appetizer that’s all about flavor and presentation. Our crudités and cucumber dill dip double as a delicious appetizer and an edible centerpiece!
Course appetizers
Prep Time 30 minutes
Cook Time 2 minutes
Total Time 32 minutes
Servings 12 servings
Calories 35
Author Cheryl Najafi

Ingredients

cucumber dill dip

crudite

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

Instructions

  • 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!

Notes

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

Nutrition

Calories: 35kcal | Carbohydrates: 7g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 26mg | Potassium: 145mg | Fiber: 1g | Sugar: 2g