| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Canadian | 1 | Servings | |
INGREDIENTS
| 1 | c | Plain yogurt, or 1% sour |
| cream 250ml | ||
| 4 | oz | Cream cheese, light |
| softened 125g | ||
| 1/3 | c | Fresh dill, chopped 75ml |
| 2 | T | Green onion, minced 25ml |
| 1/4 | t | Lemon rind, grated 1ml |
| 1 | T | Lemon juice, 15ml |
| 1 | T | Horseradish, 15ml |
| 1/8 | t | Salt, 1/2ml |
| 1/8 | t | Pepper, 1/2ml |
INSTRUCTIONS
Makes 1 1/2 cups. Canadian Living, December 1996. Drain yogurt in cheesecloth-lined sieve over bowl in refrigerator for at least 12 hours or until thickened. Discard liquid. In food processor, combine yogurt, cream cheese, dill, green onion, lemon rind, lemon juice and horseradish; blend until smooth. Stir in salt and pepper. Dip can be refrigerated for up to 2 days. Posted to MC-Recipe Digest V1 #374, by Peg Baldassari <75402.3465@compuserve.com> on 15 Jan 97.
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Nutrition (calculated from recipe ingredients)
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Calories: 57
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 0mg
Sodium: 390.3mg
Potassium: 639.1mg
Carbohydrates: 13.2g
Fiber: 3.2g
Sugar: 1.9g
Protein: 3.8g