• 1 cup lowfat plain yogurt
• 4 oz. lowfat cream cheese
• 1/2 cup diced, seeded cucumber
• 1 clove garlic, minced
• 1 tablespoon chopped fresh dill
• 1 teaspoon lemon juice
• 1/2 teaspoon black pepper
• 1 teaspoon lemon zest

Optional garnish:

• Cucumber, sliced thin
• Julienne mint leaves

Stir yogurt and cream cheese until smooth. Add remaining ingredients; stir to blend.  Serve with raw or blanched vegetables, such as carrots, celery, tomatoes or zucchini.

Recipe created by Chef Sandy D'Amato Executive Chef/Owner, Sanford Restaurant and Coquette Café, Milwaukee.