1 pickling cucumber, peeled, seeded, and cut in chunks
1/4 cup chopped fresh dill
1/4 cup diced red bell pepper
1 cup plain yogurt
Salt and white pepper, to taste
4 ounces blue cheese (preferably imported), crumbled
Instructions
In a food processor fitted with the steel blade, chop the cucumber until it is reduced to fine pieces. Transfer to a strainer set over a bowl.
Let drain for 30 minutes, occasionally pressing down on the cucumber
to extract the maximum amount of juice.
In a separate bowl, mix together the dill,
bell pepper, yogurt, salt and pepper, and blue cheese.
After the cucumber has drained,
stir it in with the yogurt mixture. Chill for at least 2 hours before serving.
Yield: 1 1/2 cups
Nutritional Information
Per Serving_2 tablespoons
Calories 45
Calories from Fat_25 (56%)
Total Fat_3 g
Saturated Fat_2 g
Cholesterol_5 mg
Sodium_140 mg
Total Carbohydrate_2 g
Dietary Fiber_0 g
Sugars_2 g
Proteins_3 g
Calcium_8%RDA
