br>Serve warm with Cucumber Dip.
Cucumber Dip: Place cucumber on several layers of
our cheese box, grate one cucumber (unpeeled).Then grate 1/4
Mix all ingredients together in a mixer on low speed for 10 minutes.
Pour into a container, cover and refrigerate 8 hours or overnight.
Khiar - Persian Yogurt and Cucumber Dip such as recipe#252416.
Enjoy!
ater.
Add clams, drained black olives, juice of half a
In a serving bowl combine the cucumber, raisins, yogurt, sour cream, scallions, mint, dill, garlic and walnuts.
Stir mixture thoroughly and season with salt and pepper to taste.
Cover and refrigerate dip for at least 1 hour before serving.
When ready to serve, garnish with the mint, rose petals and the rose bud, if using.
Serve with pita bread triangles, Arabic bread, crostini, etc.
Yield is estimated.
Wash and grate the cucumber.
Place in a sieve, squeeze gently and remove as much moisture as possible.
Mix all ingredients.
Use as a dip or as a sauce.
he bell pepper, celery, onion, black pepper, Tabasco, ketchup, salt, bullion
Drain cucumber in a fine sieve for 20 minutes; press to extract liquid.
Meanwhile, if using plain yogurt, drain in cheesecloth placed in a sieve, 20 minutes.
Heat oil in a saucepan over medium high heat; add curry powder and cook until bubbly, about 45 seconds.
Transfer to a bowl and let cool; stir in cucumber, yogurt, chutney, ginger, cilantro, 1 teaspoon salt, 1/2 teaspoon pepper.
Refrigerate 1 hour; adjust seasonings.
Store up to 3 days refrigerated.
gain.
Make the spice recipe as listed above. Store in
Line a colander with two layers of cheesecloth and place it over a bowl. Place yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain, 8 hours to overnight.
Place grated cucumber in a fine mesh strainer; allow to drain 1 to 2 hours.
Mix yogurt, cucumber, dill, lemon juice, garlic, salt, and pepper in a bowl. Refrigerate for flavors to blend, at least 2 hours.
On a paper towel, cut and remove seeds from the cucumber. Finely chop the cucumber and drain.
Stir together the yogurt, soup mix and dill.
Put in a covered container and refrigerate for 2 hours or more.
Stir in the sour cream and cucumber.
Serve. Makes approximately 3 cups.
nions.
Add the cracked black pepper and garlic at this
otatoes, salt, basil, white and black pepper, Tabasco and garlic salt
Combine tzatziki, cucumber, salmon and dill. Season. Serve with crostini, asparagus and lemon wedges.
Combine all ingredients, except cucumber, mixing until well blended.
Stir in cucumber.
Chill several hours or overnight. Serve with chips or as a vegetable dip.
Yields 1 2/3 cups.
For Dip:
Finely chop the cucumber.
Combine cucumber with vinegar, soy sauce, Bitters and sugar.
Season with salt and pepper.
Let set.
Add garlic and herbs, toss well and add to sour cream and yogurt; combine well.
Cover and chill for at least 30 minutes before serving.
In a pitcher, mix the water, cucumber, 3 mint sprigs and lemon. Let it rest on the fridge for 24 hours. If you prepare the water at the last minute, cut the first cucumber in three or four pieces. Then, squeeze the cucumber pieces to release all the juice.
Before serving remove the cucumber slices used to flavor the water. Then stir with a wooden spoon, add some ice cubes, 6 or 7 fresh cucumber slices and the remaining 2 mint sprigs. Enjoy this refreshing drink.
Soften cream cheese.
Grate cucumber (remove seeds) and onion. (Do not use juice from cucumber and onion.)
Add salt, pepper and garlic salt.
Add enough sour cream to make it creamy for dip.
Scrub cucumber; grate unpeeled cucumber and drain until almost dry.
Combine with other ingredients.
Chill before serving.