Instructions: In a small bowl, stir together the yogurt, cucumber, chives, mustard, dillweed and vinegar. To store, cover tightly and refrigerate for up to 1 week.

Chefs note: This dressing also makes an excellent dip for raw vegetables or a sauce for fish.

Notes:
Makes: 1 cup or 8 servings Per 2 tablespoons: Calories: 10 ; Fat:

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