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Thursday, June 26, 2014

Cucumber dill dip


Preparation time: 15 minutes 

Chilling time: 1 hour












1 package (8 ounces) 1/3-less-fat cream cheese, softened
1/2 cup light ranch dressing
1 tablespoon skim milk
1 teaspoon dried dill weed
1 medium cucumber (about 10 ounces), peeled, seeded, and chopped
2 tablespoons finely chopped onion


Place cream cheese in a mixing bowl and whip with an electric mixer until fluffy. Add dressing, milk, and dill weed, then mix again until well blended. Stir in cucumber and onion, cover, and refrigerate at least one hour to allow flavors to blend.

Nutrition Facts

Per Serving:
  Calories: 39
  Carbohydrate: 2 g
  Protein: 1 g
  Fat: 3 g
  Saturated fat: 1 g
  Sodium: 75 mg
  Fiber: <1 g
Exchanges per serving: 1 fat 

Carbohydrate choices: 0 

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