1 clove garlic
2/3 cup buttermilk
1/3 cup light mayonnaise
1/2 English cucumber, cut in chunks
2 tablespoon chopped fresh basil or 2 teaspoon (10 ml) dried
1 teaspoon Dijon mustard
1/4 teaspoon hot pepper sauce
1/3 cup low-fat yogurt
salt and pepper
In a blender or food processor, process garlic, buttermilk, mayonnaise, cucumber, basil, mustard and hot pepper sauce until mixed. Stir in yogurt. Season with salt and pepper to taste. Cover and refrigerate (for 3 to 4 days).
Yield: 1-1/2 cups.
Calories 10 Fat 1 g Carbs 1 g Sodium 25 mg Fiber 0 g.