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Ingredients10 m servings 38 cals
Original recipe yields 8 servings
- Squeeze excess water from cucumber using a paper towel.
- Blend cucumber, tofu, dill, garlic, pink salt, and black pepper in a food processor until evenly mixed.
- Cook's Note:
- For non-vegan version, use about 1 cup plain Greek yogurt. I also only use non-GMO organic silken tofu.
Per Serving: 38 calories; 2.1 g fat; 2 g carbohydrates; 3.7 g protein; 0 mg cholesterol; 10 mg sodium. Full nutrition
ReviewsRead all reviews 2
I left out tofu and used a dolop of helmans mayo and 2 dolop of sour cream to the Greek yogurt stirred by hand heavy on the dill and just used a cheese grater for stripe pealed cucumbers, you ca...