Photo: Cecilia Par
Estimated Nutrition (whole recipe, rough)
116
Calories
18g
Protein
1g
Fat
9g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Chive | 1 tbsp (3g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 8 oz plain, low-fat yogurt
- 1/4 tsp garlic powder
- 1/8 tsp dill weed
- 1/4 tsp oregano
- 1/4 tsp basil
- 1/2 tsp chives
- 1/2 tsp dried parsley
- 1/2 tsp marjoram
- x dash of salt
- per ¼ cup
- 32 x *cals
- 1 x *mg chol
- x *gm fat
- 123 x *mg sodium
- =
Directions
1
Combine all ingredients in a medium-sized mixing bowl. Chill for a couple of hours before serving. Makes 1 cup. Per ¼ cup: 32 cals, 1mg chol, 0 fat, 123mg sodium, 0 dietary fiber, serve with toasted pita bread triangles, whole-wheat crackers, homemade tortilla chips (see recipe same name), or cut up fresh veggies. Or try it on baked potato in place of sour cream.
Recipe sourced from
fandom