The subtle, fresh taste of dill is at its best when teamed with cucumbers. Cut some into spears, rounds, or wedges and try them with this super-simple dip.
Recipe information
Yield
serves 7, 2 tablespoons per serving
Ingredients
3/4 cup low-fat sour cream
1 1/2 tablespoons snipped fresh dillweed or 1 1/2 teaspoons dried dillweed, crumbled
1 tablespoon lemon juice
1 tablespoon olive oil (extra-virgin preferred)
1/4 teaspoon salt
Preparation
Step 1
In a small bowl, whisk together all the ingredients. Serve or cover and refrigerate until serving time.
nutrition information
Step 2
(Per Serving)
Step 3
Calories: 48
Step 4
Total Fat: 3.5g
Step 5
Saturated: 1.0g
Step 6
Trans: 0.0g
Step 7
Polyunsaturated: 0.0g
Step 8
Monounsaturated: 2.0g
Step 9
Cholesterol: 4mg
Step 10
Sodium: 105mg
Step 11
Carbohydrates: 3g
Step 12
Fiber: 0g
Step 13
Sugars: 2g
Step 14
Protein: 1g
Step 15
Dietary Exchanges
Step 16
1 Fat
