Healthy Living: Cucumber dill yogurt dip

The Morning Show


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.

Recipe: Cucumber Dill Yogurt Dip with Vegetables
6 servings
  • 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. (For best taste, let sit in refrigerator overnight).

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

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