1 cup lowfat plain yogurt
4 oz. lowfat cream cheese
1/2 cup diced, seeded cucumber
1 clove garlic, minced
1 tablespoon chopped fresh dill
1 teaspoon lemon juice
1/2 teaspoon black pepper
1 teaspoon lemon zest
Optional garnish:
Cucumber, sliced thin
Julienne mint leaves
Stir yogurt and cream cheese until smooth. Add remaining ingredients; stir to blend. Serve with raw or blanched vegetables, such as carrots, celery, tomatoes or zucchini.
Recipe created by Chef Sandy D’Amato Executive Chef/Owner, Sanford Restaurant and Coquette Café, Milwaukee.
Nutritional Facts per serving for individual food recipe:
Calories: 150
Total Fat: 8 g
Saturated Fat: 4 g
Cholesterol: 25 mg
Sodium: 170 mg
Calcium: 20% Daily Value
Protein: 9 g
Carbohydrates: 10 g
Dietary Fiber: 1
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