| Nutrition Facts | ||
|---|---|---|
| Serving Size 1 (171g) Recipe makes 8 servings | ||
| Calories 110 | ||
| Calories from Fat 36 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.1g | 6% | |
| Saturated Fat 2.6g | 12% | |
| Monounsaturated Fat 1.1g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 15mg | 5% | |
| Sodium 59mg | 2% | |
| Potassium 341mg | 9% | |
| Total Carbohydrate 14.9g | 4% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 11.7g | ||
| Protein 5.0g | 9% | |
Ingredients
- 1 (32 ounce) container plain yogurt
- 2 tablespoons dried dill weed
- 2 garlic cloves, minced
- salt and black pepper
- 1 cucumber, peeled, seeded, and chopped
- 1/2 cup green raisins, for a sweet kick
Directions
-
1
In a medium bowl, blend yogurt, dill weed, garlic, salt, and pepper. Toss in the cucumber and raisons. Cover, and refrigerate 8 hours, or overnight.
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