Yogurt Dip with Veg Sticks
Recipes · Snack · Recipe, Typed Supps
A dip with real protein in it, and something crunchy to carry it.
Allergens and patterns
Contains milk. Fits: Vegetarian, Pescatarian, Halal, Kosher, Gluten-free.
Ingredients
- 3/4 cup (200g) Yogurt — The base, and the reason this snack has protein and calcium rather than being a vehicle for oil the way most dips are.
- 1/2 cucumber (120g) Cucumber — Half grated into the dip and half cut into spears — it thins the yogurt without any cream and keeps everything cool.
- 2 carrots, cut into batons (120g) Carrots — The sturdiest thing you can dip with, and a big beta-carotene delivery — which absorbs better here because the yogurt brings fat.
- a small handful, chopped (5g) Dill — The herb that makes a plain yogurt taste like a dip rather than like yogurt.
- 1 clove, crushed (4g) Garlic (Fresh) — Raw garlic keeps its allicin — the compound most of the research is about, and the one that cooking destroys.
Nutrition per serving
- Calories: 110 kcal
- Protein: 6.5g
- Carbohydrate: 10.9g
- of which sugars: 10.4g
- Fat: 3.4g
- of which saturated: 2.2g
- Fibre: 3.4g
- Sodium: 106.6mg
Method
- Grate half the cucumber and squeeze the water out of it in your hands.
- Stir the grated cucumber, crushed garlic and dill through the yogurt and season.
- Cut the carrots and the rest of the cucumber into sticks.
- Let the dip sit for ten minutes before eating — the garlic and dill need that long to come through.
Nutrients it supplies
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