Email to Cat      

Cold Cucumber Dip

Source of Recipe

From "Come on Over!" by Elizabeth Heiskell


Recipe Introduction

"I know you have all had that experience in a store when you pick up a dress that doesn't look like much on the hanger but is a knockout when you try it on. This recipe is the equivalent of that dress. You might look at the title and be tempted to turn the page. But I beg you to try this knockout. Of course, this dip can be enjoyed with crostini and crudités, but that's only the beginning. It is also amazing with lamb or cold poached salmon. I have even put it on hamburgers and hot dogs at a simple cookout. Now, there is only one key tip to this recipe. You must get as much of the juice out of the cucumber as humanly possible. Otherwise you will end up with a watery mess."

List of Ingredients

â—¦ 1 ½ pounds cucumbers, peeled, cut in half lengthwise, seeds removed
â—¦ Salt and pepper
â—¦ ¾ cup sour cream
â—¦ ¾ cup plain Greek yogurt
â—¦ ¼ cup mayonnaise
â—¦ 3 tablespoons chopped dill
â—¦ 1 tablespoon fresh lemon juice
â—¦ 2 teaspoons minced garlic
â—¦ 2 teaspoons champagne vinegar


Recipe

Using a food processor, purée the cucumbers. Line a colander with a cheesecloth and set it in the sink. Mix 1 ½ teaspoons salt with the cucumber purée and transfer it to the colander. Let sit and drain for 1 hour.

Gather the cheesecloth together and give the cucumber one more good squeeze to ensure it's as dry as possible.

Place the cucumber pulp in a bowl and add the sour cream, yogurt, mayonnaise, dill, lemon juice, garlic, vinegar, and â…› teaspoon pepper. Mix well. Add more salt and pepper to taste. Cover and refrigerate until chilled thoroughly, at least 2 hours or up to 4 days, before serving.


Serves 6