Cucumber yoghurt dip with garlic
Fresh, garlicky and good with grilled food, roast vegetables or flatbread. The quark makes it firmer than yoghurt alone.
- Time
- 10 min
- Portions
- 4
- Energy
- 57 kcal
- Protein
- 5.3 g
Ingredients
- To taste: Salt, Pepper
Takes the recipe with 4 portions into the app, with grams and nutrition.
Method
- Grate the cucumber coarsely, salt it lightly and squeeze it out firmly by hand after 5 minutes.
- Mix the yoghurt and quark, grate in the garlic.
- Stir in the cucumber and olive oil, season with salt and pepper.
- Leave it for 30 minutes, the garlic gets milder and everything comes together.
Nutrition
| Nutrient | per portion | per 100 g |
|---|---|---|
| Energy | 57 kcal | 56 kcal |
| Protein | 5.3 g | 5.2 g |
| Fat | 1.9 g | 1.8 g |
| Carbohydrates | 4 g | 3.9 g |
| Fibre | 0.8 g | 0.7 g |
Calculated with the values of the German food composition database BLS 4.0. Spoons are level, their weight comes from the USDA database, an egg counts as 50 g without shell. Seasonings to taste are not counted. Per 100 g refers to the weight of the ingredients before cooking.1
Good to know
- Squeezing is the most important step. Otherwise the dip turns watery within an hour.
- The weight of the cucumber is counted before squeezing. The water has hardly any calories, so the number per portion stays almost the same.
Storage
Covered in the fridge for 2 to 3 days. It draws water over time, just stir.3