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Cucumber Dip

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1 cup sour cream or 1-1/2 cups plain yogurt drained overnight through a fine
sieve and
2 layers of cheesecloth
1 medium cucumber, peeled, halved, seeded cut into 1-inch pieces
1/2 shallot, crushed
1 tablespoon fresh lemon juice
1 garlic clove, crushed
Salt and pepper to taste
Carrot and celery sticks
In a food processor pulse all ingredients until smooth. Refrigerate before
serving for at least 1 hour. Serve with carrots and celery sticks.
Yield: 11/2 cups

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