Ingredients
1/2
cup shredded English (hothouse) cucumber
1
cup Mountain High™ whole milk plain yoghurt
1 1/4
teaspoons dried dill weed
1/4
teaspoon finely grated lemon peel
1/4
teaspoon onion powder
1/4
teaspoon salt
Fresh vegetables, as desired
Preparation
Thoroughly remove excess liquid from shredded cucumbers by pressing through a fine mesh sieve with paper towels. In small bowl, mix yoghurt, cucumber, dill weed, lemon peel, onion powder and salt. Cover and refrigerate 1 hour before serving.
Serve with fresh vegetables.
