A garnish of pomegranate seeds and mint gives colorful spark to this healthy and refreshing dip. Serve with pita chips, crisp breadsticks or vegetables.

Source: Midwest Living

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Recipe Summary

hands-on:
20 mins
total:
2 hrs 20 mins
Servings:
9
Yield:
2 1/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, combine yogurt, sour cream, feta cheese, onion, lemon juice and salt. Chill, covered, for 2 to 8 hours.

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  • Before serving, place shredded cucumber in a fine-mesh sieve. Use the back of a large spoon or a rubber spatula to press on the cucumber to remove excess liquid. Stir cucumber into dip, then garnish with pomegranate seeds and fresh mint, snipped if desired.

Nutrition Facts

68 calories; total fat 4g; saturated fat 3g; polyunsaturated fatg; monounsaturated fat 1g; cholesterol 14mg; sodium 239mg; potassium 72mg; carbohydrates 4g; fiberg; sugar 2g; protein 4g; trans fatty acidg; vitamin a 150IU; vitamin c 2mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 7mcg; vitamin b12mcg; calcium 87mg; ironmg.

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