re: TD.com Recipes and Recipe Book Thread

Yogurt Sauce with Dill and Cucumber

-3/4 C part-skim ricotta cheese
-1 C fat-free Greek yogurt
-1/2 medium cucumber
-1 T fresh dill
-3/4 t minced garlic
-1 fl. oz. lemon juice
-1/8 t sea salt
-1/4 t ground pepper (more or less to taste)

First, peel your cucumber and cut in half lengthwise. Deseed (a grapefruit spoon is quite handy for this) and cut into pieces about 1/2" to 1" in size.

Rough chop your dill. Don't worry about getting it chopped too fine as it will be going into the blender.

Put yogurt, ricotta cheese and lemon juice in blender or food processor and puree until smooth.

Add garlic, dill, cucumbers, salt and pepper and pulse until ingredients are well incorporated.

Put sauce in airtight container and keep in refrigerator for up to a week. Yields 1 pint.

Great as a vegetable dip, salad dressing, spread for sandwiches or a sauce for salmon.

Nutritional Information (serving size 2 tablespoons):
Calories: 25.2
Fat: 1 g.
Cholesterol: 5.6 g.
Sodium: 31.6 g.
Protein: 2.5 g.
Carbohydrates: 1.6 g.