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Recipe Summary

prep:
30 mins
chill:
4 hrs
total:
4 hrs 30 mins
Servings:
18
Yield:
2-1/4 cups dip
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Ingredients

Ingredient Checklist

Directions

For dip:
  • In a medium bowl, combine sour cream, mayonnaise, milk, lemon peel and juice, garlic, onion and dill. Cover and chill for at least 4 hours or up to 1 week.

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For boats:
  • If you like, cut cucumbers in half lengthwise. Cut both ends to a point. Cut a very thin sliver off the bottom of the cucumber so it can sit evenly. With a melon baller, scoop out about 3 scoops of the middle. Place desired fresh vegetables in the boats. Serve with dip. Or, serve fresh vegetables on a platter with the dip.

Nutrition Facts

66 calories; fat 6g; cholesterol 9mg; saturated fat 2g; carbohydrates 4g; insoluble fiber 0g; protein 1g; vitamin a 97.2IU; vitamin c 2.4mg; sodium 91mg; calcium 30.3mg; iron 0mg.
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Reviews

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