| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Appetizers, Healthy | 14 | Servings | |
INGREDIENTS
| 1 | c | Lowfat yogurt |
| 1/3 | c | Finely chopped cucumber |
| peeled and seeded | ||
| 1/4 | c | Lowfat mayonnaise |
| 2 | T | Chopped green onions |
| 2 | T | Fresh lemon juice |
| 1/4 | t | Salt |
| 1/4 | t | Dried whole dillweed |
| 1/8 | t | Pepper |
INSTRUCTIONS
Combine all ingredients in a bowl; stir well. Cover and chill. Can be served over mixed salad greens. Makes 1+3/4 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@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: 1
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 41.8mg
Potassium: 9.9mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g