Yogurt-Cucumber Vegetable Dip(Lo-Cal) - cooking recipe

Ingredients

1 c. pared, shredded cucumber, drained
1/4 c. minced green onion
1 c. plain low-fat yogurt
4 pkg. Equal
1/2 tsp. salt
1/8 tsp. pepper
2 cloves garlic, minced
1 Tbsp. lemon juice

Preparation

Press cucumber with paper towels to remove as much moisture as possible.
Combine cucumber and onion in a bowl.
Combine remaining ingredients and mix with cucumber.
Blend thoroughly. Cover and chill.
Serve with fresh vegetables.
Best when used within 1 week.
Makes 1 1/2 cups, or 24 tablespoons.
Calories per 1 tablespoon: 8.