After making a salad with lots of goodies from my garden I had a bit of fresh vegetables leftover. As I was snacking on them while cleaning up my kitchen I thought they would make a great dip so some experimentation took place that resulted in a tasty concoction. The vegetables are diced and grated so still have some texture for a delicious dip. If you are after a fresh dressing, toss it in your blender and you will love the creamier version on your greens. Made with yogurt and a bit of mayonnaise, it is a healthy alternative to dressings and dips you purchase at the grocery store. Choose no-fat or low-fat mayonnaise and yogurt and your dip/dressing is low in fat and low in carbs. Try it out and enjoy more ‘clean eating’. Eat to live – live to eat!
2-tablespoons finely grated onion
½ cup grated cucumber
2-tablespoons each of minced red tomato, green tomato, and green pepper
1-teaspoon dill weed
½-teaspoon Greek seasoning salt
optional: ¼ teaspoon red pepper flakes
Peel and seed a cucumber. Grate the cucumber and allow it to drain in a colander while you prepare the other ingredients. Mince the tomatoes and pepper. Grate the onion. Combine the yogurt, mayonnaise and sugar. (* Use fat-free or low-fat yogurt and mayonnaise to lower the fat and calories.) Add the prepared vegetables and spices. Stir to blend. Cover and chill. If you want a salad dressing, place all the ingredients in a blender and blend until you reach the consistency you want.
Note: The cucumber releases a bit of moisture in your dip the longer is it kept in your refrigerator. This is best it is used in a day or two.