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Cucumber Yogurt Dip
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Serves 6

Each serving equals 0.5 cup of vegetables              

2 cups plain low-fat yogurt           
2 large cucumbers, peeled, seeded, and grated            
½ cup non-fat sour cream           
1 Tbsp. lemon juice            
1 Tbsp. fresh dill            
1 garlic clove, chopped                        
1 cup cherry tomatoes            
1 cup broccoli florets            
1 cup baby carrots            

Directions: Peel, seed, and grate one cucumber. Slice other cucumber and set aside. Mix yogurt, grated cucumber, sour cream, lemon juice, dill, and garlic in a serving bowl. Chill for 1 hour. Arrange tomatoes, cucumbers, broccoli, and carrots on a colorful platter. Serve with cucumber dip. 

Nutritional analysis per serving: Calories 100, Protein 7g, Fat 2g, Calories From Fat 15%, Cholesterol 5mg, Carbohydrates 17g, Fiber 2g, Sodium 90mg. 


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