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Recipes

Greek Yogurt Dip 3 ways

These dips are great with raw vegetables, crackers or even roasted vegetables, white fish or meat.

Preparation

5 minutes

Cooking

0 minutes

Total

5 minutes

Portion(s)

3 portions

Ingredients

Greek yogurt & avocado

  • 125 mL (½ cup) 0% M.F. plain Greek yogurt
  • ½ ripe avocado, mashed
  • 2,5 ml (½ teaspoon) cumin
  • 5 ml (1 teaspoon) fresh cilantro, finely chopped
  • 5 mL (1 teaspoon) lime juice
  • Salt and pepper to taste

Homemade lemon tzatziki

  • 125 mL (½ cup) plain Greek yogurt
  • 60 mL (¼ cup) sour cream
  • 125 mL (½ cup) finely chopped cucumber
  • 15 mL (1 tablespoon) fresh dill, finely chopped
  • 15 mL (1 tablespoon) lemon juice
  • 5 mL (1 teaspoon) lemon zest

Curry & Maple Dip

  • 125 mL (½ cup) 0% M.F. plain Greek yogurt
  • 60 mL (¼ cup) light mayonnaise
  • 1 green onion, finely chopped
  • 10 mL (2 teaspoons) curry powder
  • 5 mL (1 teaspoon) maple syrup

Preparation

  1. Mix all the ingredients for the dip in a bowl.

 

Nutritional values for 60ml (¼ cup):

Greek yogurt & avocado

Calories: 89 kcal
Fat: 7 g
Carbohydrate: 3 g
Fibre: 1 g
Protein: 3 g
Sodium: 20 mg

Lemon Tzatziki

Calories: 33 kcal
Fat: 1 g
Carbohydrate: 3 g
Fiber: 1 g
Protein: 3 g
Sodium: 20 mg

Curry & Maple Dip

Calories: 68 kcal
Fat: 5 g
Carbohydrate: 4 g
Fibre: 0 g
Protein: 2 g
Sodium: 160 mg

Can be kept for 3 days in the refrigerator in an airtight container.

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