Cucumber-Dill Dip the Editors of Publications International, Ltd.
Cucumber Dill Dip
Makes about 2 cups dip
|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|
- 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.
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