Instructions
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Place the yogurt and sour cream in a mixing bowl.
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Peel 1/2 of the cucumber and cut in half lengthwise. Remove the seeds by scraping them out with a spoon. Grate 1/2 of cucumber that has been peeled, until you have ½ cup. Set aside remaining 1/2 cucumber. Place the grated cucumber in the mixing bowl with the yogurt and sour cream.
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Add lemon juice, dill weed, garlic powder, black pepper, and salt to the mixing bowl. Stir until evenly mixed.
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Cover and refrigerate for at least 1 hour prior to serving. Stir again just before using.
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Cut the remaining cucumber into ¼-inch slices. Serve dip with cucumber, carrots, and broccoli florets.
Nutrition Facts
