Fresh Cucumber Dill Dip
Servings 3 cups
Calories 290kcal
Ingredients
- 1 large cucumber or English cucumber grated
- 1 8 oz container 1/3 fat chive and onion cream cheese softened
- 1 1/2 cups 2% plain Greek yogurt
- 1 cup light mayonnaise
- 1 small shallot finely minced [or 1/4 cup minced red onion]
- 1 Tbsp flat leaf parsley finely chopped
- 1 Tbsp fresh dill finely chopped
- 2 medium garlic cloves minced
- 2 tsp fresh lemon juice
- 1/2 tsp salt
- 1/2 tsp celery salt
- 1/2 white pepper adjust to taste
Instructions
- Clean the cucumber leaving peel intact. Grate the cucumber whole then ring in paper towels to remove any excess moisture. Set aside while you prepare the rest of the ingredients.
- In a medium mixing bowl use a hand mixer to whip together the cream cheese, yogurt and mayonnaise for 2 minutes until fluffy.
- To the bowl add parsley, dill, minced garlic, lemon juice and seasonings. Whip together until fully combined. Add cucumber and shallot. Use a spatula and mix this together by hand.
- Place into an airtight container and refrigerate until serving. Chill for at least 4 hours, preferably overnight.
- Serve with veggies, pita crisps, pretzel crisps, or crostini.
Nutrition
Serving: 1cup | Calories: 290kcal | Carbohydrates: 18g | Protein: 13g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 1384mg | Potassium: 219mg | Fiber: 1g | Sugar: 10g | Vitamin A: 348IU | Vitamin C: 7mg | Calcium: 163mg | Iron: 1mg