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Cucumber Yogurt Dip

Servings: 16


1 carton (8 ounces) plain yogurt
1/2 cup reduced calories mayonnaise
2 small cucumbers
1 cup chopped parsley
1 clove garlic, minced or 1/8 teaspoon garlic powder
1/2 teaspoon salt
Dash of pepper

Cooking Directions:

Blend together yogurt and mayonnaise. Cut cucumbers in half, lengthwise, and remove seeds. Chop finely to measure 1 1/2 cups. Add cucumber and remaining ingredients to yogurt mixture. Blend thoroughly and chill. Serve with vegetables dippers, crackers or as a salad topping.

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