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Yogurt, Garlic, Cucumber & Fennel Dip

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.0606
Energy (kCal)323.44
Carbohydrates (g)28.5928
Total fats (g)16.0694
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel the cucumbers. If using English cucumbers, halve lengthwise and scrape out the seeds. Mediterranean cucumbers do not need to be seeded. Grate the cucumbers coarsely. Transfer to a sieve and sprinkle with 1 1/2 teaspoons salt. Toss well, then let drain 45 minutes. Put the cucumbers in a clean dish towel and squeeze well to remove excess water. | 2. Grate the fennel coarsely. | 3. In a bowl, combine the yogurt, herbs, garlic, chile, 1 tablespoon olive oil and 1 tablespoon lemon juice. Whisk well. Stir in the fennel and the cucumbers. Taste and adjust seasoning with salt and additional lemon juice, if desired. Refrigerate for at least 30 minutes or up to 3 hours before serving. | 4. Transfer to a serving bowl or platter, drizzle with remaining 1 tablespoon olive oil and garnish with reserved herbs. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cucumber 1 15.6 3.7752 0.6759999999999999 0.1144
    salt - - - -
    fennel bulb 1 - - - -
    yogurt 2 cups drained 298.9 22.834 17.003 15.925
    fennel leaf 1/4 cup minced - - - -
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    jalapeno chile 1 seeded minced - - - -
    extra virgin olive oil 2 tablespoons - - - -
    lemon juice 1 -2 tablespoon 0.0 0.0 0.0 0.0

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



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