Dilled cucumber dressing
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Nonfat plain yogurt |
| ½ | cup | Cucumber; peeled, seeded and finely chopped |
| 1 | tablespoon | Minced fresh chives |
| 1 | teaspoon | Dijon mustard |
| 1½ | teaspoon | Dillweed |
| ½ | teaspoon | Cider vinegar |
Directions
In a small bowl, stir together the yogurt, cucumber, chives, mustard, dillweed and vinegar. To store, cover tightly and refrigerate for up to 1 week. Chef's note: This dressing also makes an excellent dip for raw vegetables or a sauce for fish. Prevention's Healthy Ideas
Notes: Makes: 1 cup or 8 servings Per 2 tablespoons: Calories: 10 ; Fat: ⅒ g. (8% of calories) ; Sodium: 29 mg.
>from Pat Hanneman X-post >Mc-Recipe >Eat-LF Archives 98Feb Recipe by: Prevention Mag Feb98 Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 15, 1998
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