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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Tangy Dill Dip Recipe

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This recipe for Tangy Dill Dip is from The Dixon/Rapp Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup (8oz) plain, low-fat yogurt
1/4 teaspoon dried dill weed OR 1 teaspoon chopped, fresh dill
1/4 teaspoon salt
1/4 teaspoon pepper
Directions:
Directions:
Combine all ingredients and chill in covered container 2-3 hours before serving.
Number Of Servings:
Number Of Servings:
6-8 servings - 21 calories/ 2gm carbohydrate, 1 gram protein, 1 gm fat, 121 mg sodium / serving
Personal Notes:
Personal Notes:
This is from the Ohio State University Medical Center website (They indicated the source is: The Art of Cooking for the Diabetic by Katherine Middleton and Mary Abbott Hess). We are trying this over the holiday weekend - we'll let you know what we think!

 

 

 

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