Cucumber Tomato Snack Cup with Greek Yogurt Protein Dip
15min
0min
1
483
Chef's Note
For meal prep, keep the dip separate from the vegetables until ready to eat to maintain freshness. You can also substitute the protein powder with additional Greek yogurt if preferred, but this will reduce the protein content.
Tags
Ingredients
1 medium cucumber
1 cup cherry tomatoes
1 cup Greek yogurt (plain, non-fat)
1 scoop protein powder (unflavored)
1/4 teaspoon garlic powder
1/2 teaspoon dried dill
1 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon black pepper
1 small whole wheat pita bread
1 teaspoon olive oil
Instructions
- 1
Wash the cucumber and cherry tomatoes thoroughly. Pat dry with a paper towel.
- 2
Cut the cucumber into 1/2-inch thick slices.
- 3
Slice the cherry tomatoes in half.
- 4
In a small bowl, mix 1 cup of Greek yogurt with 1 scoop of unflavored protein powder until smooth.
- 5
Add 1/4 teaspoon garlic powder, 1/2 teaspoon dried dill, 1 teaspoon lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon black pepper to the yogurt mixture. Stir well to combine.
- 6
Cut 1 small whole wheat pita bread into triangles.
- 7
Lightly brush the pita triangles with 1 teaspoon olive oil and toast in a toaster oven until crisp (about 3-4 minutes).
- 8
Arrange the cucumber slices, cherry tomatoes, and pita triangles in a snack cup or small container.
- 9
Place the Greek yogurt protein dip in a small container or in the center of the snack cup.
- 10
Serve immediately or refrigerate until ready to eat.
Nutrition Information (per serving)
483
42g
43g
16g
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