Recipe - Dilled Cucumber Dressing

One half cup Nonfat plain yogurt
One half cup Cucumber; peeled, seeded and
finely chopped
1 tablespoon Minced fresh chives
1 teaspoon Dijon mustard
1 One half teaspoon Dillweed
One half teaspoon Cider vinegar

In a small bowl, stir together the yogurt, cucumber, chives, mustard,
dillweed and vinegar. To store, cover tightly and refrigerate for up to 1
week. Chef's note: This dressing also makes an excellent dip for raw
vegetables or a sauce for fish.

Prevention's Healthy Ideas http://www.prev.com/

Notes: Makes: 1 cup or 8 servings Per 2 tablespoons: Calories: 10 ; Fat:
0.1 g. (8% of calories) ; Sodium: 29 mg.

from Pat Hanneman Xpost McRecipe EatLF Archives 98Feb

Recipe by: Prevention Mag Feb98

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Feb 15,
1998