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Dilly Cucumber Dip

Categories: Easter, Entertaining, Make ahead
Type: Appetizers and Snacks

Dill and cucumber were destined to be paired. The white pepper in this dip provides just a pinch of heat!

Serves: 2 1/4 cups (1 Tablespoon servings)


  • 1 medium-large cucumber, peeled, seeded, and cut into chunks
  • 1 1/2 cups nonfat or light sour cream
  • 1/2 cup nonfat or reduced-fat mayonnaise
  • 2 tablespoons finely chopped onion
  • 1 tablespoon finely chopped fresh dill
  • Pinch ground white pepper

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  1. Place the cucumber in a food processor or blender, and process until finely chopped. Roll the cucumber in a clean kitchen towel, and squeeze out any excess moisture.
  2. Place the sour cream and mayonnaise in a medium-sized bowl, and stir to mix well. Fold in the cucumber and all of the remaining ingredients. Transfer the dip to a serving dish, cover, and chill for several hours.
  3. Serve with raw vegetables, whole grain crackers, chunks of pumpernickel or sourdough bread, and smoked salmon.

excerpted from:

Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright � 2000 by Sandra Woodruff.

To order this book go to www.penguin.com. Get a 15% discount with the coupon code FENPARENT.

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