1 c. low-fat plain yogurt
4 oz. low-fat cream cheese
1/2 c. diced, seeded cucumber
1 clove garlic, minced
1 Tbsp. fresh dill
1 tsp. lemon juice
1/2 tsp. black pepper
1 tsp. lemon zest
Stir yogurt and cream cheese until smooth. Add remaining ingredients; stir to blend. Serve with raw blanched vegetables, such as carrots, celery, tomatoes, or zucchini.
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