Serve this creamy lemon-dill sauce over chicken, seafood and vegetables. Use low-fat or non-fat milk and cream cheese to easily reduce the fat content of this sauce without sacrificing flavor or texture.

Lemon-Dill Sauce

1/2 cup milk
1 (3-ounce) package cream cheese, softened
1 tablespoon onion, chopped
3/4 teaspoon lemon pepper
1/2 teaspoon seasoned salt
1/2 teaspoon dillweed
1/2 teaspoon lemon juice

1. In a saucepan, combine milk, softened cream cheese, finely chopped onion, lemon pepper, seasoned salt, dillweed, and lemon juice. Heat just to boiling, stirring constantly, until smooth. Thin with milk, if necessary.

Makes about 1 cup.