Tomato Cucumber Dill Dip Recipe
Servings: 2
Ingredients
- 1/2 cucumber (peeled, seeded and minced)
- 3 slices bacon (cooked till crisp, liquid removed and crumbled)
- 1 sm. tomato (seeded and minced)
- 2 tbsp. finely minced onion
- 3/4 c. lowfat sour cream
- 2 teaspoon grated orange rind
- 1 teaspoon lemon juice
- 1 teaspoon cider vinegar
- 1 tbsp. fresh dill (or possibly 1 teaspoon dry dill can be substituted)
Directions
- Combine all ingredients in a bowl, and allow to refrigeratefor at least 1 hour, covered with plastic wrap, to allow the flavors to develop. Serve well chilled.
- Note: The dip can be made up to 2 days in advance and refrigerated, tightly covered with plastic wrap. Stir before serving. Makes 1 1/4 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 238g | |
| Recipe makes 2 servings | |
| Calories 386 | |
| Calories from Fat 328 | 85% |
| Total Fat 36.8g | 46% |
| Saturated Fat 16.47g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 74mg | 25% |
| Sodium 436mg | 18% |
| Potassium 417mg | 12% |
| Total Carbs 7.17g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 5.53g | 4% |
| Protein 7.68g | 12% |
