•1 tbsp. lemon juice
•1 tbsp. extra virgin olive oil
•2 cloves garlic, minced finely
•1/2 tsp. salt
•1/4 tsp. white pepper
•1 cup low fat Greek yogurt (I use Fage 2%), strained
•1/2 cup reduced fat sour cream (basically 2%)
•2 medium cucumbers, peeled, seeded and diced
•1 tsp. chopped fresh dill

Peel the cucumbers, slice them down the middle (long ways) scoop or cut the seeds out (I use a melon ball tool), slice lengthwise again turning each half into 3 long "spears". Dice these spears and place in a colander over a bowl sprinkle with the salt and place in the fridge for at least 3 hours (this removes all the liquid).

Take the Greek yogurt out of its container, place it in a piece of cheesecloth in a colander over a bowl and leave for at least 3 hours (this drains all of the liquid out).

When ready squeeze the yogurt in the cheesecloth once to remove any lingering moisture. Place in bowl and whisk together with sour cream, pepper, garlic, dill and lemon juice.

Add cucumber, stir and then refrigerate for 20 minutes to let flavors incorporate.

You can fill a pita pocket with this, use it as a dip, or even as a side. The calories for this only add up to 261 so it works perfectly with half a whole grain pita for a meal or part of a meal.

Calories = 261
Fiber =
Fat = 17.3g

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