Texas Willie's Fresh Cucumber Dressing
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 31.6
- Total Fat: 2.2 g
- Cholesterol: 4.2 mg
- Sodium: 97.6 mg
- Total Carbs: 2.0 g
- Dietary Fiber: 0.2 g
- Protein: 1.1 g
View full nutritional breakdown of Texas Willie's Fresh Cucumber Dressing calories by ingredient
Introduction
A Wonderful Low Calories Dressing or Dip! A Wonderful Low Calories Dressing or Dip!Number of Servings: 16
Ingredients
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Ingredients:
Yogurt, plain, whole milk, 1 cup (8 fl oz)
*KIRKLAND Real Mayonnaise, 2 tbsp
Whole Milk / Vitamin D, .75 cup
Cucumber (peeled), 2 medium
*Salt - Table - 1 tsp.
*Fresh lemon juice, .5 tsp
Basil, 2 tbsp
Parsley, dried, 2 tsp
Kirkland California Granulated Garlic, 1 tsp
Onions, raw, 3 tbsp chopped
Dill weed, dried, .25 tsp
Tips
You can substitute green onion, add or change the spice configuration for a different flavor, without affecting the calorie count significantly.
You can also leave out the milk (and reduce the calories) for a nice thick dip!
Directions
Directions:
1. Use a cheese grater and shred the cucumber. Then spread it out on a paper towel. Sprinkle with salt and then let stand at room temperature for 30 minutes. (This will draw out excess moisture from the cucumber)
2. After the cucumber has rested for a half an hour, gather shredded cucumber up in the paper towel and squeeze out any excess moisture.
3. In a small bowl, combine the yogurt, mayonnaise, and lemon juice, and stir well to blend.
4. Stir in the cucumber, parsley, onion, and dill weed.
5. Cover and refrigerate until chilled well. Stir again before serving.
Serving Size:Makes 16- 1 Tablespoon Servings
1. Use a cheese grater and shred the cucumber. Then spread it out on a paper towel. Sprinkle with salt and then let stand at room temperature for 30 minutes. (This will draw out excess moisture from the cucumber)
2. After the cucumber has rested for a half an hour, gather shredded cucumber up in the paper towel and squeeze out any excess moisture.
3. In a small bowl, combine the yogurt, mayonnaise, and lemon juice, and stir well to blend.
4. Stir in the cucumber, parsley, onion, and dill weed.
5. Cover and refrigerate until chilled well. Stir again before serving.
Serving Size:Makes 16- 1 Tablespoon Servings