All- Purpose Dill Mix

1. Peel cucumbers; cut crosswise into 4-inch lengths. Remove seeds using The Corer™ and cut into 1-inch pieces. Using Food Chopper, chop enough of the cucumber pieces to measure 1/2 cup; set aside. Place remaining cucumber into blender container. Add buttermilk; cover and blend 1 1/2-2 minutes or until completely smooth.

2. Add sour cream, vinegar, dill mix, garlic pressed with Garlic Press, salt and black pepper to blender; blend until smooth. Pour into Classic Batter Bowl; stir in reserved cucumber. Cover and refrigerate 1-2 hours or until ready to serve.

3. Serve soup in Simple Additions® Small Round Bowls; top with dill sprigs, grated radishes or cucumber slices, if desired.

• about 4 cups
  4  servings of about 1 cup

Calories 80, Total Fat 2.5 g, Saturated Fat 2 g, Cholesterol 10 mg, Carbohydrate 9 g, Protein 5 g, Sodium 240 mg, Fiber 1 g

English (hothouse) cucumbers are long, slender cucumbers that are virtually seedless. They are usually wrapped in plastic and can be found in the produce section of most grocery stores. If using regular cucumbers to make this recipe, you will need 3-4 large cucumbers.

1. Combine butter and dill mix; refrigerate 1 hour.

2. Use on baked potatoes, egg noodles, warm bread, broiled fish or hot cooked vegetables, if desired.

• 1/2 cup
  24  servings of 1 tsp

Calories 35, Total Fat 4 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Carbohydrate 0 g, Protein 0 g, Sodium 25 mg, Fiber 0 g