CUCUMBER-YOGURT DIP

1 cup lowfat plain yogurt
4 oz. lowfat cream cheese
1/2 cup diced, seeded cucumber
1 clove garlic, minced
1 tbsp chopped fresh dill
1 tsp lemon juice
1/2 tsp black pepper
1 tsp lemon zest
TO SERVE:
raw or blanched vegetables, such as carrots, celery, tomatoes or zucchini.
OPTIONAL GARNISHES:
cucumber, sliced thin
fresh mint leaves

Stir yogurt and cream cheese until smooth. Add remaining ingredients; stir to blend.

Serve with raw or blanched vegetables, such as carrots, celery, tomatoes or zucchini. Garnish with thin cucumber slices and/or mint leaves, if desired.

Makes 3 servings
Recipe created by Chef Sandy D’Amato,
Executive Chef/Owner of Sanford Restaurant and Coquette Cafe, Milwaukee
Adapted from source: 3-A-Day of Dairy