CUCUMBER-GARLIC DIP

MAKES ABOUT 1-1/2 CUPS

The first time I had this dip, it was prepared by a woman of Greek heritage. I believe she used yogurt. Whether you use that or the sour cream, it is so good and very easy and light. Add more or less garlic to taste, but I like lots. Serve with vegetable crudites, crackers or pita wedges.

INGREDIENTS

1 medium cucumber, peeled, halved, seeded and cut into chunks

1 cup plain yogurt or sour cream (I use reduced-fat)

1 teaspoon fresh lemon juice

3 garlic cloves, minced

1 tablespoon freshly chopped chives (freeze-dried may be used)

Salt and pepper to taste

Place all of the ingredients in a processor. Process until smooth but retaining some texture. Taste for seasoning. Cover and refrigerate for at least 1 hour. Garnish with additional chives. Serve with raw vegetables.

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