Physicians Committee for Responsible Medicine (PCRM)
Recipe of the Week

April 8, 2014

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Creamy Cucumber Dip


This refreshing cucumber dip is delicious served with whole-grain pita bread or your favorite variety of veggies!

Makes 6 1/4-cup servings


1 medium cucumber
8 ounces firm silken tofu
2 tablespoons lemon juice
1 medium garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon ground coriander
1/8 teaspoon ground cumin
1/4 cup finely sliced red onion


Peel, seed, and grate cucumber. Let stand 10 minutes. In a blender, combine tofu, lemon juice, garlic, salt, coriander, cumin, and cayenne. Blend until completely smooth. Squeeze cucumber to remove excess moisture, then place into a medium serving bowl with onion. Stir in the blended mixture. Chill 2 to 3 hours.

Per 1/4-cup serving: 32 calories; 1.1 g fat; 0.2 g saturated fat; 31.8% calories from fat; 0 mg cholesterol; 2.9 g protein; 2.7 g carbohydrates; 1.3 g sugar; 0.4 g fiber; 114 mg sodium; 20 mg calcium; 0.5 mg iron; 2.8 mg vitamin C; 19 mcg beta-carotene; 0.1 mg vitamin E

Source: Foods That Fight Pain by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.

Please feel free to tailor PCRM recipes to suit your individual dietary needs.


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