Ingredients
4
4 servings
- •12 oz coconut yogurt
- •1 lemon, juiced
- •1 tablespoon white wine vinegar
- •1 teaspoon salt
- •¼ teaspoon pepper
- •2 cloves garlic, chopped
- •2 tablespoons olive oil
- •1 cucumber, grated
- •1 tablespoon fresh dill, chopped
Instructions
- In a blender or food processor, combine coconut yogurt, lemon juice, vinegar, salt, and pepper. When creamy, add chopped garlic and oil. Blend again.
- Seed and grate cucumber and wrap in towel.
- Squeeze excess water out of cucumber.
- Add cucumber to coconut yogurt dip, and stir to blend.
- Cover and chill 2-3 hours.
- Garnish with dill.
- Serve with chips, crackers, or veggies.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 133
- Carbohydrate: 9g
- Fat: 9g
- Fiber: 2g
- Protein: 4g
- Sugar: 3g
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