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Dilly Dip With Veggies

dips

2 pounds tiny new potatoes
1 cup light sour cream
1/4 cup light mayonnaise
2 tablespoons chopped fresh dill
2 tablespoons finely chopped red onion
1/4 teaspoon salt
2 cups cherry tomatoes
1 cucumber; sliced

Scrub potatoes. In large pot of boiling salted water, cook potatoes for 20 minutes or until tender. Drain; let cool completely. In small bowl, stir together sour cream, mayonnaise, dill, onion and salt. Arrange potatoes, tomatoes and cucumber on serving plate. Serve with dip.

Contributor: Canadian Living - August,1999

Yield: 6 servings

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