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Cucumber Yogurt Dip

This healthy recipe comes from Midwest Dairy Council.


1 c. low-fat plain yogurt

4 ounces low-fat cream cheese, softened

1/2 c. diced, seeded cucumber

1 clove garlic, minced

1 Tbsp. chopped fresh dill

1 tsp. lemon juice

1/2 tsp. black pepper

1 tsp. lemon zest


Soften the cream cheese by heating a few seconds in a microwave. Blend with yogurt. Add remaining ingredients and blend. Refrigerate. Serve with your choice of fresh vegetables.

Makes six servings. Each serving has 70 calories, 3.5 grams (g) fat, 4 g protein, 5 g carbohydrate, 0 g fiber and 95 milligrams sodium.


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