Cool cucumber dip (gust vreneos)

12 Servings

Ingredients

Quantity Ingredient
1 cup Lowfat cottage cheese
½ medium Cucumber; remove peel and cut into pieces
4 Radishes
2 Scallions with green tops
1 tablespoon Fresh lemon juice or lime juice
¼ teaspoon Dried dill
1 teaspoon Seasoned salt
1 dash Hot pepper sauce

Directions

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+½ 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 (⅕ g fat). Edited by Pat Hanneman <kitpath@...>

Recipe by: COOK AND TELL: Riverside Press-Enterprise 1998* Posted to KitMailbox Digest by Pat Hanneman <kitpath@...> on Aug 14, 1998, converted by MM_Buster v2.0l.

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