April is garden month and a great way to celebrate is by using fresh herbs in the kitchen. You can grow fresh herbs easily at home, or purchase them at the grocery store year-round and seasonally at farmers’ markets.
Beth Peralta Registered & Licensed Dietitian with The University of Illinois Extension joins us.
- 2 cucumbers
- 2 cups plain Greek yogurt, low-fat
- ¼ cup sour cream
- 1 lemon, squeezed to make 1 Tablespoon lemon juice
- 1 Tablespoon fresh dill, chopped
- ¼ teaspoon garlic, minced
1/8 tsp. each black pepper and salt
- 1 cup baby carrots
- 1 red bell pepper, cut into strips
- 3 stalks celery, cut into sticks
1. Peel 1 cucumber. Cut in half, length-wise, and remove seeds. Grate cucumber and place on a paper towel. Squeeze out excess liquid.
2. To make dip, mix grated cucumber, plain yogurt, sour cream, lemon juice, dill, garlic, salt, and pepper together in a medium-sized bowl.
3. Slice remaining cucumber for dipping.
4. Arrange sliced cucumbers, baby carrots, red pepper strips, and celery sticks on a plate.
5. Serve dip with vegetables.
Nutrition Facts (per serving): 90 calories, 3 g fat, 110 mg sodium, 8 g total carbohydrate, 2 g fiber, 9 g protein
Find the recipe online: http://go.illinois.edu/cucumber_dill_dip