Cool cucumber dip (gust vreneos)
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Lowfat cottage cheese |
| ½ | medium | Cucumber; remove peel and cut into pieces |
| 4 | Radishes | |
| 2 | Scallions with green tops | |
| 1 | tablespoon | Fresh lemon juice or lime juice |
| ¼ | teaspoon | Dried dill |
| 1 | teaspoon | Seasoned salt |
| 1 | dash | Hot pepper sauce |
Directions
In the container of a blender combine cottage cheese, cucumber, radishes, scallions, lemon or lime juice, dill, seasoned salt and hot pepper sauce.
Process until smooth. Cover and chill. Makes about 1+½ 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 17 calories per tablespoon (⅕ 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.