Monday, June 30, 2008

Tim Cooks: Tangy Lemon-Caper Dip

A desire for a dip for our CSA veggies, and a recipe found in Better Homes and Gardens.

  • 8 ounces light sour cream
  • 1/2 cup yogurt, low-fat plain
  • 1 tablespoon capers, drained and finely-chopped
  • 2 teaspoons snipped fresh dill (or 1/2 teaspoon dried dill)
  • 1/2 teaspoon finely-shredded lemon peel
  • lemon peel and dill for garnish
  • Assorted vegetable dippers (such as peeled baby carrots, zucchini slices, pea pods, yellow summer squash sticks, and/or red sweet pepper strips)

  1. In a small bowl, stir together sour cream, yogurt, capers, the 2 teaspoons snipped dill, and the 1/2 teaspoon lemon peel.
  2. To serve, garnish with additional lemon peel and additional fresh dill or thyme. Serve with dippers.
Recipe Notes:
Nutritional Info (Per serving): Calories: 32, Saturated Fat: 2g, Sodium: 36mg, Dietary Fiber: 0g, Total Fat: 2g, Carbs: 2g, Cholesterol: 8mg, Protein: 1g. Exchanges: Fat: 0.5

Tim's Rating: 8/10
Liz's Rating: 8/10


Joelen said...

What a great dip for the summer - thanks for sharing!

WeezerMonkey said...

I'd like to take a dip in that dip.