| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizers, Healthy | 12 | Servings | |
INGREDIENTS
| 1 | c | Lowfat cottage cheese |
| 1/2 | Cucumber, remove peel and | |
| cut into pieces | ||
| 4 | Radishes | |
| 2 | Scallions with green tops | |
| 1 | T | Fresh lemon juice or lime |
| juice | ||
| 1/4 | t | Dried dill |
| 1 | t | Seasoned salt |
| 1 | ds | Hot pepper sauce |
INSTRUCTIONS
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+1/2 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 (0.2 g fat). Edited by Pat Hanneman <kitpath@earthlink.net> Recipe by: COOK AND TELL: Riverside Press-Enterprise 1998* Posted to KitMailbox Digest by Pat Hanneman <kitpath@earthlink.net> on Aug 14, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 17
Calories From Fat: 2
Total Fat: <1g
Cholesterol: <1mg
Sodium: 273.8mg
Potassium: 41.9mg
Carbohydrates: 1.3g
Fiber: <1g
Sugar: <1g
Protein: 2.5g