Yogurt dip with dill
1/2 cup (125 mL) plain yogurt
1/2 cup (125 mL) cream cheese softened
1/4 cup (60 mL) light mayonnaise
4 c. tsp (20 mL) dill seasoning and pepper
2 c. tbsp (30 mL) chopped fresh dill
1/2 cup (125 mL) cream cheese softened
1/4 cup (60 mL) light mayonnaise
4 c. tsp (20 mL) dill seasoning and pepper
2 c. tbsp (30 mL) chopped fresh dill
In a bowl, a whisk, combine yogurt, cheese, mayonnaise and seasoning. Cover and refrigerate at least 2 hours.
Just before serving, garnish the dip with 2 Tbsp. tbsp (30 mL) chopped fresh dill. (You can prepare the dipping sauce in advance and cover. It will keep overnight in the refrigerator.)
Makes about 1 1/4 cup (310 mL) dip.
(Photo: Croquette with zucchini and dip)
Just before serving, garnish the dip with 2 Tbsp. tbsp (30 mL) chopped fresh dill. (You can prepare the dipping sauce in advance and cover. It will keep overnight in the refrigerator.)
Makes about 1 1/4 cup (310 mL) dip.
(Photo: Croquette with zucchini and dip)
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