br>Serve warm with Cucumber Dip.
Cucumber Dip: Place cucumber on several layers of
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.
oasted.
To make the creamy mustard dip, combine all ingredients in
In a mixing bowl, beat together cream cheese, sour cream, yogurt and dill until well-blended and creamy.
Mix in remaining ingredients and combine well.
Place in bowl. Garnish with fresh dill, if desired.
Chill 1-2 prior to serving.
Preheat oven to 450 F.
Spray large baking sheet with oil cooking spray.
Cut zucchini into slices, (about 1 1/2 inches by 3/4 inch).
Toss zucchini in a bowl with the olive oil.
Mix dry ingredients in a plastic bag.
Place zucchini, a handful at a time, in the plastic bag, and shake to coat.
Bake 20 minutes.
Turn zucchini, bake another 10 to 15 minutes, or until golden brown.
Serve with Creamy Horseradish Dip recipe#79910 or your favorite dip.
our cheese box, grate one cucumber (unpeeled).Then grate 1/4
In a medium size bowl, cream the Roquefort and cream cheese until smooth. Mix in the remaining ingredients and blend well.
Chill for 2 hours.
Using a fryer or a large pot, heat oil to 350\u00b0F. Deep fry the wings until golden and crispy, approximately 10 minutes.
In a separate bowl, melt the butter, add the hot sauce and heat thoroughly. Immediately toss hot wings into sauce.
Place wings on a platter and serve with creamy Roquefort dip.
Khiar - Persian Yogurt and Cucumber Dip such as recipe#252416.
Enjoy!
In a medicum bowl, stir together yogurt mayonnaise, salt, cumin and cayenne pepper until smooth.
Add cucumber, onion, mint and dill; stir to mix.
Refrigerate for about an hour.
Enjoy.
our.
Meanwhile, prepare the creamy cucumber salad: In a medium bowl
Blend all ingredients until creamy.
If too thick, add reserved cucumber juice until right consistency for dip.
Thinly slice the baguette. Spread each slice with creamy dill dip. Top each with a cucumber slice. Arrange on a serving platter and chill in the refrigerator 1/2 hour before serving.
ool. Peel and use in Cucumber Cashew Salad.
Mix
Peel and slice cucumber in half lengthwise.
Remove seeds if desired, and slice into half-moon slices.
Combine all ingredients and refrigerate until ready to serve.
In a bowl, toss together chopped cucumber, drained orange sections, French or cucumber salad dressing and poppy seed. Cover and chill in the freezer for 8 minutes.
Sprinkle lightly with pepper, if desired.
Serves 4.
Place all in a blender and blend till smooth and creamy with a pinch of salt.
Chill and serve with chips as a dressing or a spread for sandwiches.
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.
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.
In a sealable container, combine the yogurt, dill, and lemon zest (or juice). Allow to marinate overnight before use. (If you do not have time, making it fresh is just fine too!)
Using a large salad bowl, roughly chop or pull apart the spinach and lettuce and toss together. Drain out all the juice from the roasted pepper jar. Toss the cucumber and roasted pepper together with the salad. Serve with the yogurt dressing that was prepared earlier.
Combine tzatziki, cucumber, salmon and dill. Season. Serve with crostini, asparagus and lemon wedges.