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Yogurt dip

Preparation time: 15 minutes

3 cloves garlic, crushed (or 1 tablespoon bottled garlic)
1/4 teaspoon salt
2 teaspoons vinegar
8 ounces plain nonfat yogurt
1 small cucumber (about 5–6 inches long)
1 teaspoon olive oil

Place the garlic in a bowl and stir in salt and vinegar, mixing well. Drain any liquid off the yogurt, then stir yogurt into the garlic mixture. Peel the cucumber, slice in half lengthwise, and remove the seeds. Finely dice the cucumber and stir into the yogurt mixture. Stir in oil. Refrigerate 2 hours to allow flavors to blend. Serve with Greek-style gyros.

Yield: 1 1/2 cups
Serving Size: 1/4 cup

Nutrition Facts

Per Serving:
  Calories: 33
  Carbohydrate: 4 g
  Protein: 2 g
  Fat: 1 g
  Saturated fat: <1 g
  Sodium: 120 mg
  Fiber: <1 g
  Exchanges per serving: 1 nonstarchy vegetable
  Carbohydrate choices: 0

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.

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