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Cucumber Yogurt Dip

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.4104
Energy (kCal)158.3854
Carbohydrates (g)23.6317
Total fats (g)4.1067
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. to drain the yogurt, line a mesh colandar with cheesecloth or a coffee filter and hang over a bowl. Let the yogurt drain at least an hour or two, but no big deal if it is easier for you the night before. If that is the case, make sure to cover the top and leave it in the fridge. | 2. This can be skipped if you can get your hands on real Greek yogurt, which is thicker than most commerical brands. | 3. Place the now thickened yorgurt to a bowl and add the other ingredients. Best if it sits for a bit to let the flavors combine, but with me, it is likely that it will get eaten long before. | 4. You may keep leftovers in the fridge, but I find the raw garlic can get a bit intense upon sitting. Not that that is a bad thing, but consider yourself warned. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    plain yogurt 8 ounces drained 149.6853 21.9765 5.9874 3.9916
    lemon 1/2 0.6404 0.2058 0.0243 0.0066
    garlic clove 2 grated - - - -
    cucumber 1/2 seeded chopped 7.98 1.4364 0.3923 0.1064
    dill 1 teaspoon dried 0.0797 0.013000000000000001 0.0064 0.0021
    salt pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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