Dilled cucumber dressing

Yield: 8 Servings

Measure Ingredient
½ cup Nonfat plain yogurt
½ cup Cucumber; peeled, seeded and finely chopped
1 tablespoon Minced fresh chives
1 teaspoon Dijon mustard
1½ teaspoon Dillweed
½ teaspoon Cider vinegar

In a small bowl, stir together the yogurt, cucumber, chives, mustard, dillweed and vinegar. To store, cover tightly and refrigerate for up to 1 week. Chef's note: This dressing also makes an excellent dip for raw vegetables or a sauce for fish. Prevention's Healthy Ideas

Notes: Makes: 1 cup or 8 servings Per 2 tablespoons: Calories: 10 ; Fat: ⅒ g. (8% of calories) ; Sodium: 29 mg.

>from Pat Hanneman X-post >Mc-Recipe >Eat-LF Archives 98Feb Recipe by: Prevention Mag Feb98 Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 15, 1998

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