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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 95.1
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 66.2 mg
  • Total Carbs: 6.4 g
  • Dietary Fiber: 1.7 g
  • Protein: 10.0 g

View full nutritional breakdown of Cucumber Parsley Yogurt Dip calories by ingredient
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Cucumber Parsley Yogurt Dip

Submitted by: TRUEBLU4YOU

Introduction

This is similar to the traditional cucumber cucumber yogurt dish that I posted, but with 2 cups of chopped parsley added to it. It increases your intake of green leafy veggies and tastes really good on pita chips, or by itself. (See my other recipe for other hints/ideas). Plus, just like the other recipe, I used the Brown Cow yogurt becaue it has the MOST protein per serving (23g) compared to all of the other Greek and/or "high protein" yogurts. This is similar to the traditional cucumber cucumber yogurt dish that I posted, but with 2 cups of chopped parsley added to it. It increases your intake of green leafy veggies and tastes really good on pita chips, or by itself. (See my other recipe for other hints/ideas). Plus, just like the other recipe, I used the Brown Cow yogurt becaue it has the MOST protein per serving (23g) compared to all of the other Greek and/or "high protein" yogurts.
Number of Servings: 6

Ingredients

    1.5 cups pared chopped cucumber
    2 cups chopped parsley
    40 grams roasted almonds
    16 oz Brown Cow All Natural Greek Yogurt
    1 tsp crushed garlic
    dash of dried or fresh dill
    salt and pepper to taste
    can add a little cayenne or hot sauce if desired

Directions

Peel and chop the cucumber to desired size bites (I make them small). Rinse parsley to clean. Pinch off the leaves, or just basically closer to the top to have less "stems" in the mix. Finely chop up parsley. Crush almonds to desired size. I usually put them in a baggie and crush them with something hard like a pestle. Mix all ingredient and spices together. Mix well. Chill for about an hour. Serve. Enjoy. (It can also be eaten immediately if you want.)

You can eat it alone, dip tortilla or pita chips in it, put on chicken, you can add some water to it and have it as a cold soup in the summer, and so many more ways to eat this.

Serving Size: Makes 6 servings (150 grams or roughly a half cup each)

Number of Servings: 6

Recipe submitted by SparkPeople user TRUEBLU4YOU.






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