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Creamy Cucumber Dip

Makes 6 1/4-cup servings

Serve this cool, creamy dip with wedges of pita bread or pita chips and fresh vegetable slices.

1 medium cucumber
8 ounces firm silken tofu
2 tablespoons lemon juice
1 medium garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon ground coriander
1/8 teaspoon ground cumin
1/4 cup finely sliced red onion

Peel, seed, and grate cucumber. Let stand 10 minutes. In a blender, combine tofu, lemon juice, garlic, salt, coriander, cumin, and cayenne. Blend until completely smooth. Squeeze cucumber to remove excess moisture, then place into a medium serving bowl with onion. Stir in the blended mixture. Chill 2 to 3 hours.

Per 1/4-cup serving

  • Calories: 32
  • Fat: 1.1 g
  • Saturated Fat: 0.2 g
  • Calories from Fat: 31.8%
  • Cholesterol: 0 mg
  • Protein: 2.9 g
  • Carbohydrates: 2.7 g
  • Sugar: 1.3 g
  • Fiber: 0.4 g
  • Sodium: 114 mg
  • Calcium: 20 mg
  • Iron: 0.5 mg
  • Vitamin C: 2.8 mg
  • Beta Carotene: 19 mcg
  • Vitamin E: 0.1 mg

Source: Foods That Fight Pain by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.