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Sour Cream, Cucumber and Dill Dip

SUBMITTED BY: sylvaere

"This is a great summer dip. Its light, flavorful taste is great with chips, fresh bread, on fish, and even with Mediterranean food!"
PREP TIME  15 Min
READY IN  15 Min
SERVINGS & SCALING
Original recipe yield: 12 servings
    
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INGREDIENTS

  • 1 (16 ounce) container sour cream
  • 1 cucumber, peeled, grated and squeezed as dry as possible
  • 1 cup fresh dill, chopped
  • 1/4 cup lemon juice, or to taste
  • 1 teaspoon salt, or to taste

DIRECTIONS

  1. Mix the sour cream, cucumber, and dill together in a bowl until thoroughly blended. Stir in the lemon juice and salt. Adjust seasonings to taste. Cover and refrigerate 1 to 2 hours.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 19, 2007 by Jayme
I had a couple different get-togethers today, and knowing I couldn't be in any control of the earlier one and knowing it would be full of calories, when I was asked to bring something for the later one, I went on a search for a good low calorie veggie dip. I ran into this one and it looked to be right up my alley. I have to say I enjoyed it very much. I only made a couple minor changes. I used fat free sour cream, and added some dried thyme and some black pepper. It was delicious, and after taking my kids to a carnival where my only choices for dinner were full of calories, it was nice to be able to take something healthy to my other get-together. The only thing I would have done differently if I had had it on hand at the time is instead of regular black pepper, I would have used freshly ground black pepper. Very good recipe. Thank you.

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Recipe Submitter:

sylvaere
Cooking Level: Intermediate
Living In: Swansea, Massachusetts, USA
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NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 86

  • Total Fat: 8g
  • Cholesterol: 17mg
  • Sodium: 216mg
  • Total Carbs: 2.7g
  •     Dietary Fiber: 0.2g
  • Protein: 1.4g

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