Directions:
- Peel, seed, and dice cucumbers
- Place cucumbers in a colander and sprinkle with 1 tbsp salt
- Let stand for 30 minutes to draw out moisture
- Drain well and wipe dry with paper towels
- In a food processor, process cucumbers, lemon juice, garlic, dill, and black pepper to taste until well blended
- Stir this mixture into the yogurt (I used Chobani 0% for the recipe analysis) and add salt if desired
- Refrigerate for at least 2 hours before serving to allow flavors to blend
- Makes about 4 1/2 cups (serving size is 1/4 cup)
- [Recipe courtesy of ]
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 95134.22 Kcal (398308 kJ) | ||
| Calories from fat | 0.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.09g | 0% | |
|---|---|---|---|
| Cholesterol | 8056.23mg | 2685% | |
| Sodium | 58015.06mg | 2417% | |
| Potassium | 227813.26mg | 4847% | |
| Total Carbs | 6458.98g | 2153% | |
| Sugars | 4839.18g | 19357% | |
| Dietary Fiber | 4.17g | 17% | |
| Protein | 16116.97g | 32234% | |
| Vitamin C | 32.9mg | 55% | |
| Iron | 0.2mg | 1% | |
| Calcium | 177312mg | 17731% | |
| Amount Per 100 g | |||
| Calories | 58.88 Kcal (247 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Cholesterol | 4.99mg | 2685% | |
| Sodium | 35.91mg | 2417% | |
| Potassium | 140.99mg | 4847% | |
| Total Carbs | 4g | 2153% | |
| Sugars | 2.99g | 19357% | |
| Dietary Fiber | 0g | 17% | |
| Protein | 9.97g | 32234% | |
| Calcium | 109.7mg | 17731% | |
* 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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