Sauce for All
A fresh-tasting sauce, not quite Mediterranean but close, and generally more palatable to children.
2 medium cucumbers
1/2 cup plain yogurt
1/4 cup lite sour cream
1/4 cup lite mayonnaise
1/2 teaspoon finely chopped parsley
1/2 teaspoon finely chopped dill
Peel the cukes and slice them lengthwise. Use a spoon to scoop out just the seeds if they are large. Place the cuke chunks into a blender, food processor, or grinder and whiz once to soften, then add the rest. Whiz just enough to blend.
Serve for dipping raw or fried vegetables, including fried okra and mushrooms; and in chicken wraps instead of heavier ranch dressing. Store for up to two weeks in a covered plastic container in the refrigerator.
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