Cucumber Feta Dip

Cucumber Feta Dip 
Use this dip as a sauce for cold poached or grilled chicken or salmon. As a dip, serve it with
either crudités or pita wedges.

¹³ cup packed feta cheese
½ cup plain yogurt, divided
½ cup coarsely shredded cucumber
1 tablespoon snipped fresh dill
1 small clove garlic, minced
¹8 teaspoon ground black pepper

In a medium bowl, mash the feta cheese with a fork. Add 2 tablespoons yogurt and continue to
mash until fairly smooth. Gently stir in the rest of the yogurt. Stir in the cucumber, dill, garlic,
and pepper. Let stand at least 20 minutes in the refrigerator.

SERVES:  6

Diabetic Exchanges:  ¼ lean meat; ½ fat

REDUCED CHOLESTEROL/FAT:  Use low-fat feta cheese and fat-free yogurt.

Diabetic Exchanges:  ¼ lean meat; ¼ milk

REDUCED SATURATED FAT/PROTEIN/CHOLESTEROL/SODIUM:  Omit feta cheese; increase gar-
lic to 2 cloves and dill to 2 tablespoons.

Diabetic Exchanges:  ¼ milk
LOW: calorie, fat, protein, carbohydrate, fiber, cholesterol, iron, magnesium,

phosphorus, potassium, sodium, saturated fat