This dip is great with sliced vegetables, or it can be used as a salad dressing or as a condiment for grilled salmon.
- 1 cup low-fat (1% MF or less) plain yogurt
- 2 tbsp chopped fresh dill
- 1 tbsp freshly squeezed lemon juice
- 1 clove garlic, crushed
In a small bowl, combine all of the ingredients. Cover and refrigerate until ready to serve.
Makes 1 cup.
Per 1/4 cup serving: 33 calories, 3 g protein, 0 g total fat, 5 g carbohydrate, 0 g fibre, 1 mg cholesterol, 44 mg sodium
Tip: If you don’t have fresh dill you can substitute 1/2 tbsp dried dill.
– from the book, “Leslie Beck’s Healthy Kitchen, 250 Quick and Delicious Recipes Plus Essential Kitchen Tips”, by Leslie Beck RD, with Michelle Gelok RD