# 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

## Ingredients

- 150 g Yoghurt, 1.5 % fat
- 100 g Low-fat quark
- 150 g Cucumber
- 2 garlic cloves (6 g)
- 1 tsp Olive oil (4.5 g)
- Salt, to taste
- Pepper, to taste

## Method

1. Grate the cucumber coarsely, salt it lightly and squeeze it out firmly by hand after 5 minutes.
2. Mix the yoghurt and quark, grate in the garlic.
3. Stir in the cucumber and olive oil, season with salt and pepper.
4. 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.

## 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.

## Sources

- [Max Rubner-Institut: German food composition database (BLS) 4.0, CC BY 4.0](https://doi.org/10.25826/Data20251217-134202-0)
- [USDA FoodData Central, SR Legacy: weights of spoons, cloves and eggs](https://fdc.nal.usda.gov/)
- [BfR: Correct cooling of food in private households (German)](https://www.bfr.bund.de/fragen-und-antworten/thema/korrektes-kuehlen-von-lebensmitteln-im-privathaushalt/)

Original recipe: https://kostenlos-abnehmen.de/en/rezepte/gurken-joghurt-dip

If you use the recipe, please name kostenlos-abnehmen.de and link it. The nutrition values come from the BLS 4.0 of the Max Rubner-Institut (CC BY 4.0).