• 2 cups nonfat plain yogurt
• 1 teaspoon fresh dill, chopped
• 1 medium cucumber, diced
• 2 teaspoons olive oil
• 1 clove garlic, minced
• 1 tablespoon lemon juice or vinegar
• 1/8 teaspoon salt

Combine and refrigerate overnight for flavors to mix.  Cucumber will leak liquid, so if it appears dry at first, it is expected. Serve as a dip with vegetables, or with lemon-baked chicken, falafel, lentil or veggie burgers, etc.  Serves 6.

Provides per serving:  63 calories, 0 g saturated fat, 1 g monounsaturated fat, 0 g polyunsaturated fat, 4 g of carbohydrate, 0 g of fiber, 8 g of protein, and 36 milligrams of sodium.

As recipes submitted are provided by third parties, SCAI makes no representation as to the health or other benefits of these recipes.