Title: Cool Cucumber Dip (Gust Vreneos)
Categories: Appetizers, Healthy
Yield: 12 Servings

1 c Lowfat cottage cheese
1/2 md Cucumber; remove peel and
-cut into pieces
4 Radishes
2 Scallions with green tops
1 tb Fresh lemon juice or lime
-juice
1/4 ts Dried dill
1 ts Seasoned salt
1 ds Hot pepper sauce

In the container of a blender combine cottage cheese, cucumber, radishes,
scallions, lemon or lime juice, dill, seasoned salt and hot pepper sauce.
Process until smooth. Cover and chill. Makes about 1+1/2 cups.

[ABOUT] "Chris Johnson of Riverside has been looking for a recipe for a
creamy cucumber dip or dressing that could be used as dip for fried
zucchini, a gyro dressing and/or a salad dressing."

[REF] This recipe was shared by Gust Vreneos of Cathedral City. *Cook and
Tell by Liz Caesar. Published 8/12/1998 by The Press Enterprise

NOTES : About 17 calories per tablespoon (0.2 g fat). Edited by Pat
Hanneman

Recipe by: COOK AND TELL: Riverside Press-Enterprise 1998*

Posted to KitMailbox Digest by Pat Hanneman on Aug
14, 1998, converted by MM_Buster v2.0l.