Cucumber Yogurt Dill Soybean Dip
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 103.7
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 189.2 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 2.3 g
- Protein: 12.2 g
View full nutritional breakdown of Cucumber Yogurt Dill Soybean Dip calories by ingredient
Introduction
This can be eaten as a salad or dip, or if you add a little water it can be a soup. Goes well by itself or as a dip with many types of bread (toasted is best). This can be eaten as a salad or dip, or if you add a little water it can be a soup. Goes well by itself or as a dip with many types of bread (toasted is best).Number of Servings: 6
Ingredients
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Ingredients:
2 cups - Brown Cow Greek Yogurt
1 cup - Soybeans, green
1/4 cup - Dill weed, fresh sprigs
6 cups - Cucumber (peeled), pared, chopped
1 Tbsp - Kosher Salt
1 tsp - Black Pepper
2 Tbsp - Garlic, fresh cloves
Directions
Peel and chop cucumbers into desired size pieces. Toast soybeans in skillet with pam, or baked in oven (or find 'toasted soybeans' in store). Add beans to cucumber. Crush garlic cloves and some of the salt into a paste. Add paste to yogurt and mix well. Combine yogurt mix and cucumber mix. Add chopped dill, salt, and pepper. Refrigerate for an hour. Enjoy.
Number of Servings: 6
Recipe submitted by SparkPeople user TRUEBLU4YOU.
Number of Servings: 6
Recipe submitted by SparkPeople user TRUEBLU4YOU.