Cucumber Dill Dip #1
Yield
4 servingsPrep
15 minCook
?Ready
15 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
cucumbers
|
|
| ¼ | teaspoon |
white pepper
|
|
| 1 ½ | cups |
mayonnaise
|
|
| ¾ | cup |
sour cream
|
|
| ¼ | cup |
green bell peppers
diced |
|
| 2 | tablespoons |
dill weed
fresh, chopped, or 2 teaspoons dried dill, crushed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
cucumbers
|
|
| 1.3 | ml |
white pepper
|
|
| 355 | ml |
mayonnaise
|
|
| 177 | ml |
sour cream
|
|
| 59 | ml |
green bell peppers
diced |
|
| 3E+1 | ml |
dill weed
fresh, chopped, or 2 teaspoons dried dill, crushed |
*
|
Directions
Peel, seed and finely dice the cucumber.
Using a colander, squeeze out any excess water from the cucumber chunks.
Place in a bowl and blend well with the pepper and dill.
Blend in the remaining ingredients and mix thoroughly.
Cover and chill. Makes about 3 cups of dip.
SUGGESTED DIPPERS: Broccoli, Cauliflower, Radishes, Carrots, Onion Crackers.
