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    You are in: Home / Recipes / Alfred's Iranian Yoghurt and Cucumber Dip Recipe
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    Alfred's Iranian Yoghurt and Cucumber Dip

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    cookingpompom's Note:

    Alfred is the father of my eldest sons twin friends from school. Alfred moved to Australia from Iran almost 20 years ago. He made this dip for an end of year function and I begged for the recipe. Serve with grilled chicken, lamb, vegetables or on lavish style bread. Keeps for up to 4 weeks in the fridge.

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Wash and cut the cucumber very fine (it can be grated too).
    2. 2
      Place cucumber into a clean tea towel and squeeze out all the liquid (your hands will hurt after ward).
    3. 3
      Place all the ingredients in a large bowl and mix well.
    4. 4
      Serve!
    5. 5
      Flavours develop over time, so the longer you leave it in the fridge, the stronger the flavours will be.

    Ratings & Reviews:

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    Nutritional Facts for Alfred's Iranian Yoghurt and Cucumber Dip

    Serving Size: 1 (924 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 17.0
     
    Calories from Fat 1
    33%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 389.8 mg
    16%
    Total Carbohydrate 4.0 g
    1%
    Dietary Fiber 0.5 g
    2%
    Sugars 1.6 g
    6%
    Protein 0.7 g
    1%

    The following items or measurements are not included:

    Greek yogurt

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