Enjoy this traditional Greek dip as an alternative to ranch or French onion dip. It is low in fat and a perfect complement to all types of fresh vegetables such as cucumbers, celery, bell peppers, carrots, and artichoke leaves. This creamy dip also tastes great on whole-wheat pita bread.

Serves: 8-10

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Directions:

Peel cucumber, slice in quarters, lengthwise. Remove seeds. Place cucumber slices in plastic bag and add sea salt (this will expel the excess water in the cucumber) for 30 minutes. Remove cucumber from bag and pat dry with paper towel. Chop into small pieces. Squeeze and eliminate any excess water from chopped cucumber pieces.

Ingredients:

• 1 cup non fat plain yogurt

• 1 cup non fat (or low fat) sour cream

• 1 large cucumber

• ½ lemon juice and zest

• ½ tablespoon Sea salt

• 2 tablespoons fresh dill (or mint)

• 1 fresh garlic clove (optional)

Nutritional Value Per Serving:

• Calories: 66

• Total fat: 1 g

• Saturated fat: <1 g

• Protein: 4 g

• Carbohydrate: 13 g

• Sodium: 47 mg

• % Fat: 1          

• % Protein: 23

• % Carbohydrates: 76