![](https://cdn.statically.io/img/www.allrecipes.com/thmb/8MY9R0tSvfBRsVVtnY8BhmkPCsY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5651470-ef36cd170a634cb399e2c3b955e150e4.jpg)
Ingredients
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1 (16 ounce) container low-fat plain yogurt
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1 cucumber - peeled, seeded, and grated
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1 tablespoon chopped fresh dill
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1 tablespoon fresh lemon juice
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2 cloves garlic, minced
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salt and ground black pepper to taste
Directions
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Line a colander with two layers of cheesecloth and place it over a bowl. Place yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain, 8 hours to overnight.
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Place grated cucumber in a fine mesh strainer; allow to drain 1 to 2 hours.
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Mix yogurt, cucumber, dill, lemon juice, garlic, salt, and pepper in a bowl. Refrigerate for flavors to blend, at least 2 hours.
Nutrition Facts (per serving)
20 | Calories |
1g | Fat |
3g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 20 | |
% Daily Value * | |
Total Fat 1g | 1% |
Saturated Fat 0g | 2% |
Cholesterol 2mg | 1% |
Sodium 20mg | 1% |
Total Carbohydrate 3g | 1% |
Dietary Fiber 0g | 0% |
Total Sugars 2g | |
Protein 2g | 3% |
Vitamin C 1mg | 1% |
Calcium 55mg | 4% |
Iron 0mg | 1% |
Potassium 89mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.