Cucumber Almond Dip
- Number of Servings: 8
Ingredients
- 1/4 c. plus 1 T almonds - 3/4 c. fat-free or lite sour cream - 2/3 c. peeled, seeded & coarsely chopped cucumber - 1 medium green onion, cut into 1 1/4-inch pieces - 2 t. salt-free tomato, basil, and garlic seasoning blend - 2 t. red wine vinegar - 1/2 t. light brown sugar
1. In a medium skillet, dry-roast the almonds over medium heat for 3-4 minutes, stirring occasionally. Put 1 T. in a small bowl; set aside for garnish.
2. In a food processor or blender, process the remaining almonds for 3-5 sec. Transfer to medium serving bowl.
3. Process the remaining ingredients until the desired consistency (5 sec. for chunky, 10-15 for smooth). Stir into crushed almonds. Cover and chill.
4. To serve, stir and sprinkle with the reserved almonds.
Number of Servings: 8
Recipe submitted by SparkPeople user MELBER07.
2. In a food processor or blender, process the remaining almonds for 3-5 sec. Transfer to medium serving bowl.
3. Process the remaining ingredients until the desired consistency (5 sec. for chunky, 10-15 for smooth). Stir into crushed almonds. Cover and chill.
4. To serve, stir and sprinkle with the reserved almonds.
Number of Servings: 8
Recipe submitted by SparkPeople user MELBER07.
Nutritional Info Amount Per Serving
- Calories: 60.1
- Total Fat: 4.4 g
- Cholesterol: 8.6 mg
- Sodium: 30.5 mg
- Total Carbs: 4.1 g
- Dietary Fiber: 0.8 g
- Protein: 1.6 g
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