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
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.
Khiar - Persian Yogurt and Cucumber Dip such as recipe#252416.
Combine tzatziki, cucumber, salmon and dill. Season. Serve with crostini, asparagus and lemon wedges.
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.
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 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.
Blend all ingredients until creamy.
If too thick, add reserved cucumber juice until right consistency for dip.
Drain cucumber in sieve or colander (very important or dip will be watery).
Combine all ingredients.
Chill at least an hour to blend falvours.
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.
Scrub cucumber; grate unpeeled cucumber and drain until almost dry.
Combine with other ingredients.
Chill before serving.
Mix all ingredients except mayonnaise and cream cheese and set for 1 hour. Add cream cheese and enough mayonnaise for good dip consistency. Serve with Wheat Thins or other crackers.
Assorted fresh veggies: carrot sticks, cucumber or mushroom slices, zucchini spears, red bell pepper strips, celery sticks, radish flowers.
Grind cucumber and onion together, very fine.
Put in a strainer or cheesecloth and press out juice.
Soften cream cheese. Add enough of the juice to make it a dippable consistency.
Add salt to taste and a shake of Accent also enhances the flavor.
If the vegetables did not render enough juice to make the cheese spreadable, add mayonnaise.
A drop of green vegetable coloring makes this very pretty.
If a strong flavor is desired, add a tiny bit of the finely ground pulp.
Peel and dice cucumber, place in strainer and let stand 10 minutes to drain excess liquid.
Mix cucumber with other ingredients and chill well before serving.
Peel, de-seed and finely chop cucumber.
Combine with remaining ingredients and refrigerate overnight.
Mince onion.
Grate cucumber.
Press through sieve.
(I use blender for both of these vegetables.)
The liquid is easily drained by pressing through the sieve.
Add seasonings.
Set aside.
Beat cream cheese until fluffy by hand or mixmaster.
Work in with cucumber mix.
Thin to desired consistency with mayonnaise.
Should stand 24 hours before serving.
Refrigerate. Keeps well.
Shred cucumber and onion; blend together and drain well.
Mix with all remaining ingredients.