September 01, 2008

Creamy Dill-Caper Dip

1/2 cup plain yogurt
1/2 cup (loose) fresh dill, chopped
4 oz cream cheese, softened
2 tablespoons mayonnaise
1 tablespoons capers
1 bunch scallions, white and greens chopped
1 teaspoon Worcestershire sauce
juice of 1/2 lemon

Combine all ingredients in a large bowl and stir until combined. Alternately, place all ingredients in a food processor and pulse a few times for a smoother texture. Refrigerate at least 2 hours before serving.

My thoughts:
What is a cookout or Summer party without some sort of dip? This dip uses in-season dill to its advantage. Low fat/high calcium yogurt replaces sour cream for a dip that is creamy yet not totally naughty. I even used reduced fat cream cheese and (as always) canola mayonnaise to reduce the fat/calorie content even more and no one noticed. It isn't totally fat free or exactly health food but it is super tasty and better for you than some of the other sour cream and cheese heavy dips out there.

Excellent on: salmon, tomato slices, cucumbers, baked potatoes, tortilla chips, celery or instead of tartar sauce.

Perfect for: parties, lunch, snacks, eating directly from the bowl.