2 c. plain yogurt
3 tbsp. minced green onion
2 tbsp. diced cucumber, seeds removed
1 diced hard cooked egg
1 carrot finely diced
1/2 c. Kosher dill pickle, diced
1/2 c. chili sauce
2 tsp. Worcestershire sauce

Combine all ingredients in order listed. Chill in refrigerator several hours or overnight before serving.

This is a low-calorie salad dressing for any vegetables, meat, or seafood salad. May also be served as a dip accompanied by any raw vegetables such as carrots, celery, etc. Yield: 3 1/2 cups.