This low fat Cucumber Yogurt Lime Dip is so light and refreshing. Scoop your favorite tortilla chip or place on top of grilled chicken or fish!
I mentioned when we were in Florida recently that we met up with my friend Jenn from My Daily Jenn-ism and her family for dinner one evening; who happened to be in Disney the same night we were there before heading out on their cruise.
There were eight of us (4 adults, 3 kids and a teenager…because I can’t really call her a “kid” any longer when she towers over me!). Anyway, after several attempts to find a place to dine, we had no luck (or 2 hour wait times).
We were in the Downtown Disney area so we just started walking towards Pleasure Island and figured we’d just try places along the way, until we came upon this restaurant/pub called Paradiso 57, Taste of the Americas.
None of us had ever dined there before, but after looking at the menu decided there was something for everyone. Besides, they could seat the 8 of us immediately…bonus!
We ordered some appetizers and drinks to start with including their Chorizo and Beef Skewers (Spicy Chorizo Skewers, Marinated Beef Skewers, Chimichurri Pita Bread, Marinated Mushrooms with Citrus Yogurt Sauce).
The Citrus Yogurt Sauce was delicious and really cut the heat from the spicy chorizo. I asked our waitress what was in it and she told me cucumbers, yogurt and lime.
After we got home, I decided to experiment with this recipe for Cucumber Yogurt Lime Dip for myself and it came out great.
How do you make Cucumber Yogurt Lime Dip?
For this recipe you’ll need cucumbers, plain nonfat Greek yogurt, lime, and Kosher salt. Combine all ingredients in a bowl and whisk together until creamy; then cover and refrigerate until ready to serve. This Cucumber Yogurt Lime Dip can be kept up to 3 days.
You can use this as a dip with tortilla chips or pita bread or use it as an accompaniment for grilled meat, chicken or fish. ~Enjoy!
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Cucumber Yogurt Lime Dip
- 1/2 cup cucumber, peeled and small dice
- 1 cup nonfat plain Greek yogurt
- 1/2 lime, zest and juice
- 1/2 teaspoon Kosher salt
- Combine all ingredients in a bowl and whisk together until creamy. Cover and refrigerate. Can be kept up to 3 days.
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