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Cucumber Yogurt Dip

Thayer Allyson Gowdy

Ingredients:

½ cup (4 oz/125 g) plain whole-milk yogurt
2 tablespoons finely shredded English cucumber
½ teaspoon finely chopped fresh mint
1 teaspoon fresh lemon juice
Kosher salt

In a bowl, stir together the yogurt, cucumber, mint, and lemon juice. Season to taste with salt. 

Dip It: Try cooked broccoli florets or asparagus spears; halved cherry tomatoes; or whole-grain toast strips.

 

Store It: Refrigerate in an airtight container for up to 3 days.

 

Pack It: Pack the dip and dippers in separate covered containers.

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