| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers, Healthy |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Lowfat cottage cheese |
| 1/2 |
md |
Cucumber; remove peel and cut into pieces |
| 4 |
|
Radishes |
| 2 |
|
Scallions with green tops |
| 1 |
tb |
Fresh lemon juice or lime juice |
| 1/4 |
ts |
Dried dill |
| 1 |
ts |
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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