Creaming cucumber dressing (gust vreneos)
14 Servings
Ingredients
| Quantity | 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 |
Directions
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.