Yield: 14 Servings
Measure | Ingredient |
---|---|
1 cup | Lowfat yogurt |
⅓ cup | Finely chopped cucumber; peeled and seeded |
¼ cup | Lowfat mayonnaise |
2 tablespoons | Chopped green onions |
2 tablespoons | Fresh lemon juice |
¼ teaspoon | Salt |
¼ teaspoon | Dried whole dillweed |
⅛ teaspoon | Pepper |
Combine all ingredients in a bowl; stir well. Cover and chill. Can be served over mixed salad greens. Makes 1+¾ cups.
[ABOUT] "Chris Johnson of Riverside has been looking for a recipe for a creamy cucumber dip or dressing that could be used as dip for fried zucchini, a gyro dressing and/or a salad dressing." [REF] This recipe was shared by Gust Vreneos of Cathedral City. *Cook and Tell by Liz Caesar. Published 8/12/1998 by The Press Enterprise NOTES : About 26 calories per tablespoon, 1.7 g fat. Edited by Pat Hanneman <kitpath@...>
Recipe by: COOK AND TELL: Riverside Press-Enterprise 1998* Posted to KitMailbox Digest by Pat Hanneman <kitpath@...> on Aug 14, 1998, converted by MM_Buster v2.0l.