Saturday, May 15, 2010

Cucumber Yogurt Dip

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2 large cucumbers
2 cups low-fat plain yogurt
½ cup non-fat sour cream
1 tablespoon lemon juice
1 tablespoon fresh dill
1 garlic clove, chopped

1. Peel, seed, and grate 1 cucumber.  Slice the other cucumber and set to the side.
2. Mix grated cucumber, yogurt, sour cream, lemon juice, dill, and garlic in a bowl.  Let chill for 1 hour.

Makes 6 servings.

Serve with carrots, tomatoes, or broccoli to keep this dip a low calories appetizer.

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