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cucumber yogurt dip closeup 45 angle

Cucumber Yogurt Dip

Refreshing cucumber yogurt dip with bright mint and zesty lemon. A kidney-friendly Mediterranean treat that makes healthy snacking deliciously simple!
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Course: Appetizer, Sauce, Sauces & Dressings, Side Dish, Snack, Snacks
Cuisine: Mediterranean
Keyword: Keto, Low Calorie, Low Carb, Low Oxalate, Low Phosphorus, Low Potassium, Low Protein, Low Sodium, Plant-Based
Diet Type: CKD, Dialysis, PKD, VLPD
Servings: 2 people
Calories: 157kcal
Author: Clarissa Paimanta, RD

Ingredients

  • 1/4 large Cucumber
  • 1 cup Plain Unsweetened Coconut Yogurt or Greek Yogurt
  • 1 clove Garlic minced
  • 1/2 Lemon juiced
  • 1 1/2 tbsps Extra Virgin Olive Oil
  • 2 tbsps Mint Leaves fresh, finely chopped
  • 1/8 tsp Sea Salt optional

Instructions

  • Slice the cucumber in half lengthwise. Scoop out the seeds and discard. Grate the cucumber flesh then squeeze out as much liquid as possible. Transfer to a mixing bowl.
  • Stir in yogurt, minced garlic, lemon juice, olive oil, mint and sea salt until thoroughly combined. Transfer to a serving bowl.
  • Serve the dip with vegetable sticks (ie. cucumbers, carrots, jicama, etc.) on the side. Enjoy!

Notes

  • If your coconut yogurt is too runny, strain it overnight by placing it in a cheesecloth-lined fine mesh strainer positioned over a bowl. The excess liquid will drain away, leaving you with thicker yogurt.
  • Alternatively, you can use other unsweetened plant yogurts or Greek yogurt as recommended.

Nutrition

Calories: 157kcal | Carbohydrates: 8g | Protein: 1g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 171mg | Potassium: 125mg | Fiber: 2g | Sugar: 1g | Vitamin A: 238IU | Vitamin C: 6mg | Calcium: 270mg | Iron: 1mg | Phosphorus: 29mg
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