Directions:
- Peel and chop the shallot finely.
- Rinse the parsley and dry it with a paper towel.
- Pluck off the leaves (you won't be needing the stems, but do reserve them to flavor a soup or a stew), and chop them.
- Pour the yogurt in a bowl, add the chopped shallot and parsley, the oil and vinegar, and a little salt, pepper and piment.
- Stir with a spoon until well combined.
- If you can, it is nice to prepare it a few hours ahead, cover the bowl with plastic wrap and reserve in the fridge.
- This will allow the flavors to develop better.
- It is also mighty convenient.
- Serve as a dip for vegetables or crackers, or on vegetable bread or use as a sandwich spread. Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 17.15 Kcal (72 kJ) | ||
| Calories from fat | 5.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.59g | 1% | |
|---|---|---|---|
| Cholesterol | 2.28mg | 1% | |
| Sodium | 9.28mg | 0% | |
| Potassium | 55.95mg | 1% | |
| Total Carbs | 2.27g | 1% | |
| Sugars | 1.54g | 6% | |
| Dietary Fiber | 0.25g | 1% | |
| Protein | 0.78g | 2% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 0.1mg | 1% | |
| Calcium | 24.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 65.15 Kcal (273 kJ) | ||
| Calories from fat | 20.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.22g | 1% | |
|---|---|---|---|
| Cholesterol | 8.64mg | 1% | |
| Sodium | 35.24mg | 0% | |
| Potassium | 212.53mg | 1% | |
| Total Carbs | 8.62g | 1% | |
| Sugars | 5.84g | 6% | |
| Dietary Fiber | 0.94g | 1% | |
| Protein | 2.97g | 2% | |
| Vitamin C | 5.2mg | 2% | |
| Iron | 0.4mg | 1% | |
| Calcium | 93.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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