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Cucumber-Dill Dip
Cucumber Dill Dip
YIELD Makes about 2 cups dip
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INGREDIENTS
| Salt | |
| 1 | cucumber, peeled, seeded and finely chopped |
| 6 | green onions, white parts only, chopped |
| 1 | package (3 ounces) reduced-fat cream cheese |
| 1 | cup plain yogurt |
| 2 | tablespoons fresh dill or 1 tablespoon dried dill weed |
| Fresh dill sprigs | |
PREPARATION:
- Lightly salt cucumber in small bowl; toss. Refrigerate 1 hour. Drain cucumber; dry on paper towels. Return cucumbers to bowl and add onions. Set aside.
- Place cream cheese, yogurt and dill in food processor or blender; process until smooth. Stir into cucumber mixture. Cover; refrigerate 1 hour. Spoon dip into individual plastic cups with lids or glass bowl; garnish with fresh dill sprig(s), if desired.
This recipe appears in:
Dips & Spreads
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