Chile dill sauce
4 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Low-fat cottage cheese |
| 3 | tablespoons | 1% milk |
| ¼ | cup | Low-fat mayonnaise |
| 2 | tablespoons | Lime juice |
| 1 | cup | Diced pimentos |
| 1 | cup | Green chiles, diced |
| ¼ | cup | Grated cucumber |
| 1 | tablespoon | Dill seed |
| ¼ | teaspoon | White pepper |
| 1 | pinch | Cayenne |
| Diced pimiento and chile | ||
| To garnish | ||
Directions
In a deep bowl, combine cottage cheese, milk, mayonnaise, and lime juice, mix thoroughly. Blend in pimentos, chiles, cucumber, dill seed, white pepper, and cayenne. Refrigerate for at least 3 hours or overnight to enhance flavors.
Serve as a sauce over fish, veal, or chicken, or mix with prepared cold pasta shells and serve as a salad or side dish.
Makes 4-5 cups.
Healthy Southwestern Cooking
by Bob Wiseman
ISBN 0-87358-618-2
pg 43
Submitted By DIANE LAZARUS On 11-27-95