Ingredients:
- 2 medium cuccumbers
- 3/4 cup nonfat plain yogurt
- 1 1/2 tsp extra-virgin olive oil
- 1 tbsp chopped fresh dill
- 1 garlic clove, minced
- 1/8 tsp salt
- freshly ground black pepper
Makes 8 (3-piece) Servings and 3/4 cup dip
- Trim cuccmber ends and peel cuccumbers lengthwise to make "zebra stripes" alternating peeled and unpeeled sections. Cut cuccumbers lengthwise and seed. Cut each half in half crosswise, then into 24 (1/8-inch-thick) sticks.
- Whisk together yogurt, oil dill, garlic and salt n a small bowl; season to taste with pepper. Serve dip chilled or at room temperature with cuccumber sticks.
WW POINTS VALUE: 0 pts per serving with 1 1/2 tbsp dip
Note: This recipe appears in the South Beach Diet Parties and Holidays Cookbook. We are experiencing a MASSIVE heat wave this summer and you can't cook in a heat wave, it's unbearable. This recipe is a great recipe for a heat wave because it tastes good and it will fill you up and cool you down at the same time. This is a great dish for lunch, dinner or even as a snack. You can serve this dip with other vegetables as well as chicken and fish.
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