Sunday, October 05, 2008

Yogurt and Cucumber Dip

1 c. fat free plain yogurt
1/2 c. tahini
3 Tbs. freshly squeezed lemon juice
2 lg. cloves garlic, minced
1 medium seedless cucumber with skin, finely chopped
2 Tbs. finely chopped dill
1/2 tsp. salt
1/6 Tsp. ground pepper

Stir yogurt, tahini, lemon juice and garlic in a large bowl until well combined.
Mix in cucumber and dill.
Add salt and pepper.
Cover and chill one hour.