| 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 |
tb |
Chopped green onions |
| 2 |
tb |
Fresh lemon juice |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Dried whole dillweed |
| 1/8 |
ts |
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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