Homemade Dill Dip (12 servings)

 2 dl (1 cup) reduced fat sour cream

 1 dl (½ cup) reduced fat mayonnaise

 2 tbsp finely chopped onion

 2 tbsp finely chopped parsley

 1 tbsp finely chopped dill weed

 1 tsp seasoned salt

 freshly ground pepper to taste

 

Combine all ingredients in a medium bowl. Season to taste with salt and pepper. Refrigerate until well chilled.

 

Notes: 

 Serve with a variety of fresh vegetables and/or pumpernickel bread.

 1½ dl (2/3 cup) plain Greek yogurt

 3/4 dl (1/3 cup) part-skim ricotta cheese

 1½ tbsp parmesan cheese

 1 tbsp light cream cheese

 1½ tsp olive oil

 ½ shallot, chopped

 1-2 cloves garlic, minced

 basil, oregano, salt, pepper

 

Cook pasta according to box directions. While pasta is cooking, add olive oil to a large frying pan. Add sliced onions and cook for about 10 minutes over low-medium heat, stirring occasionally (make sure you’re keeping an eye on the pasta, too). When onions have softened, add chicken sausage. Continue to cook for 8-10 minutes. Add chopped kale to frying pan and cover with a lid. Sauté for 5-10 minutes, stirring occasionally. Serve chicken sausage, onions, and kale over pasta and finish off with skinny alfredo sauce. Add a sprinkle of parmesan cheese, if desired.