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4 large cucumbers (about 12 oz. each) 1 (8 oz.) container nonfat plain yogurt 1 (8 oz.) container reduced fat sour cream 2 Tbsp. chopped fresh dill or 2 tsp. dried dill weed 1 Tbsp. cider vinegar 1 1/4 tsp. salt 3/4 tsp. sugar 4 drops hot pepper sauce fresh dill sprigs (for garnish) Peel cucumbers, cut in half lengthwise and remove seeds. Finely dice enough cucumbers to equal 1/4 cup; reserve for garnish. Coarsely chop remaining cucumbers. Combine the chopped cucumbers, yogurt, sour cream, dill weed or fresh dill, cider vinegar, salt, sugar and hot sauce in a food processor or blender. Whirl until pureed. Cover and refrigerate until well chilled for at least an hour. Garnish with reserved diced cucumber, dill sprigs and thinly sliced radishes if desired. Yields 4 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |