January 16, 2009, Newsletter Issue #199: Dill Cucumber Dip
Tip of the Week
This refreshing yogurt-based dip is inspired by the Greek spread tzatziki, and pairs well with pita chips or crudités. Its flavor is enhanced the longer it´s chilled, so make it a day or so before you want to eat it.
Ingredients:
1 large onion
2/3 cup low-fat plain yogurt
8 oz fat-free cream cheese
1/4 tsp table salt
1/8 tsp black pepper, or to taste
2 tsp dill, fresh, or 1 tsp dried dill weed
2 large cucumber(s), peeled and cut into bite-size cubes
Instructions:
Chop onion in a food processor or blender. Add yogurt, cream cheese, salt, pepper and dill; whir until well combined. Fold in cucumber; chill until ready to serve. Yields about 3 heaping tablespoons per serving.
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