Cucumber Yogurt Dip
- 1 cup lowfat plain yogurt
- 4 ounces lowfat cream cheese
- 1/2 diced, seeded cucumber
- 1 clove garlic, minced
- 1 tablespoon fresh dill, chopped
- 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.
This is a cool and creamy way to use fresh cukes from the garden!