Wednesday, February 2, 2011

RECIPE - Sour Cream and Dill Dip

Cool and fresh.  So simple to make, and keeps in the fridge for a couple days.

  • 1 cup light sour cream
  • 1/2 brick light cream cheese at room temp. diced
  • 3/4 cup loosely pack fresh dill
  • 1/2 cucumber seeded and diced
  1. Place sour cream, cream cheese and dill in a food processor. 
  2. Blend until smooth.
  3. remove mixture from blender and fold in diced cucumber.
  4. Serve with vegetable sticks, whole wheat pita, or whole grain crackers and ENJOY! 

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