Recipe - Cucumber Yogurt Dip

Adapted from: USDA SNAP-Ed Recipes

Level 1: No cooking required
Serving size: 1/2 cup dip
Servings per recipe: 24
Price per serving: 74¢
Preparation time: 20 minutes


  • Sharp knife
  • Grater
  • Measuring cups and spoons
  • Medium-sized bowl
  • Refrigerator (optional)



  • 2 32oz tubs of plain low-fat yogurt
  • 4 large grated cucumbers
  • 1 16oz tub of low-fat sour cream
  • 4 Tbsp lemon juice


  • 3 cups cherry tomatoes
  • 3 cups broccoli florets
  • 3 cups baby carrots

Adult preparation:

Grate cucumbers and cut broccoli into small bite-size pieces


  1. Mix yogurt, grated cucumber, sour cream, and lemon juice, in a serving bowl. Optional: Refrigerate for at least 15 minutes.
  2. Arrange tomatoes, broccoli, carrots and any other favorite vegetables on a colorful platter. Serve with cucumber dip.


Try a variety of Dippers like celery, sliced peppers, or whole wheat pita wedges!