Cucumber Yogurt Dip - 1g Carbs, 0g Fiber

To make this dip rich and thick, use store-bought Greek yogurt or yogurt cheese as your base. Dill, mint, and chives add a garden-fresh touch.
Prep: 15 minutes
Chill: up to 12 hours
1 1/2 cups Greek yogurt, or Yogurt Cheese (see recipe)
3 Tbsp chopped fresh dill
2 Tbsp chopped fresh mint
2 Tbsp chopped fresh chives
1 Tbsp lemon juice
1 to 2 cloves garlic, mined
1/2 tsp salt
1/2 seedless English cucumber, chopped (about 2 cups)
Salt and cracked black pepper
Fresh dill sprigs
Assorted vegetable dippers; baby zucchini, baby carrots, tender
young green beans, small radishes

1. In bowl, stir together yogurt, dill, mint, chives, juice, garlic, and salt. Let stand 15 minutes or refrigerate up to 12 hours.
2. Before serving, stir in cucumber. Season with salt and black pepper. Top with dill sprig. Serve with assorted vegetables. Cover and refrigerate leftovers; stir well before serving.
3. Yogurt Cheese: Suspend small colander over bowl. Lime colander with three layers cotton cheesecloth or a paper coffee filter. Spoon in 2 cups yogurt. (Use yogurt without gums, gelatin, or fillers to ensure whey and curd separate.) Cover with plastic wrap; refrigerate at least 24 hours. Discard liquid.

Makes: about 3 cups
Servings: 24, 2 tablespoon servings
Nutrition per Serving: 21 Calories, 1g Total Fat, 1g Saturated Fat, 3mg Cholesterol,
65mg Sodium, 1g Carbs, 0g Fiber, 1g Protein
Vitamin C (DV%) 2, Calcium (DV%) 2, Iron (DV%) 1, Percent Daily Values are based on a 2,000 calorie diet