Instructions: Combine all ingredients. Chill at least 1 hour to blend flavors. Serve as a dip, with fried fish, or with fried eggplant and zucchini.

Gwynnes Notes: 8/00. Original recipe called for 1 tablespoon of Olive Oil and 1 teaspoon of Vinegar. I omitted both. It also didnt specify FF yogurt.

I drained the yogurt in a coffee filter and blotted the grated cucumber. I only had dried dill weed, used that and it was good. Fresh would probably be better. You would need to adjust the quantity to taste. I cut pita bread into chip size and toasted it till crisp and spread the dip on those.

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