Feb 23, 2015, Updated Jan 02, 2018
This weekend was so bright and sunny in Seattle, even though the temperatures were in 50’s and it was in fact quite chilly at night. Okay you folks from the east coast and around, I know it’s nothing compared to what you guys have got, but still it’s too much for us here! Anyway I love the sun because everything feels better when it’s shining bright. And in another news, Indian cricket team won it’s 2nd match against South Africa too, so yay for that! I also saw some pink and white flowers on trees when we went grocery shopping yesterday and I was so excited to see them because it means spring will be here soon! Can’t wait! So because I was feeling all summery, I decided to make something using one of my favorite summer vegetable – cucumber. Wait, is it a fruit or a vegetable? Doesn’t matter because I love to eat it as salad with my meals. In India, grated cucumber is often mixed with yogurt and spices , we call it raita and it makes the perfect side dish.
This dip is actually very similar to tzatziki sauce, the Greek sauce which is made with yogurt, cucumber, dill and garlic. I think this combination is so fantastic so even if you don’t have or don’t want to use sour cream, just use Greek yogurt in place, it would still taste great. This combination also reminds me of dough, a popular Afghan yogurt drink which I absolutely love and which my husbands make often at home.
The dip is not only great with chips and pretzels but also fantastic to dip in veggies like carrots & celery. I used this dip with over vegetarian quesadillas and it enhanced the flavor so much! Method Wash and peel the cucumber and grate it or pulse it in the food processor. Placed the crushed/grated cucumber in a bowl and add some salt to it. Set aside for 15 minutes, this will help in releasing all the moisture from the cucumber. After 15 minutes, squeeze the cucumber with your hands, releasing all the moisture. Set aside. In a bowl combine the cucumber, sour cream, dill, salt & pepper. Whisk till well combined. Add water, 1 tablespoon at a time till desired consistency is reached. Check the seasoning and adjust to taste. Chill the dip before serving.
Enjoy the creamy cucumber dip with chips and crackers, so good!
- Adjust the seasoning to taste. I sprinkled some extra dill later on, so adjust accordingly.
- Add water little by little, you don’t want the dip to get too thin.
- This creamy cucumber dip tastes best when chilled so do put it in the refrigerator for couple of hours before serving. Creamy Cucumber Dip
title: “Creamy Cucumber Dip " ShowToc: true date: “2024-10-08” author: “Rose Jimenez”
Feb 23, 2015, Updated Jan 02, 2018
This weekend was so bright and sunny in Seattle, even though the temperatures were in 50’s and it was in fact quite chilly at night. Okay you folks from the east coast and around, I know it’s nothing compared to what you guys have got, but still it’s too much for us here! Anyway I love the sun because everything feels better when it’s shining bright. And in another news, Indian cricket team won it’s 2nd match against South Africa too, so yay for that! I also saw some pink and white flowers on trees when we went grocery shopping yesterday and I was so excited to see them because it means spring will be here soon! Can’t wait! So because I was feeling all summery, I decided to make something using one of my favorite summer vegetable – cucumber. Wait, is it a fruit or a vegetable? Doesn’t matter because I love to eat it as salad with my meals. In India, grated cucumber is often mixed with yogurt and spices , we call it raita and it makes the perfect side dish.
This dip is actually very similar to tzatziki sauce, the Greek sauce which is made with yogurt, cucumber, dill and garlic. I think this combination is so fantastic so even if you don’t have or don’t want to use sour cream, just use Greek yogurt in place, it would still taste great. This combination also reminds me of dough, a popular Afghan yogurt drink which I absolutely love and which my husbands make often at home.
The dip is not only great with chips and pretzels but also fantastic to dip in veggies like carrots & celery. I used this dip with over vegetarian quesadillas and it enhanced the flavor so much! Method Wash and peel the cucumber and grate it or pulse it in the food processor. Placed the crushed/grated cucumber in a bowl and add some salt to it. Set aside for 15 minutes, this will help in releasing all the moisture from the cucumber. After 15 minutes, squeeze the cucumber with your hands, releasing all the moisture. Set aside. In a bowl combine the cucumber, sour cream, dill, salt & pepper. Whisk till well combined. Add water, 1 tablespoon at a time till desired consistency is reached. Check the seasoning and adjust to taste. Chill the dip before serving.
Enjoy the creamy cucumber dip with chips and crackers, so good!
- Adjust the seasoning to taste. I sprinkled some extra dill later on, so adjust accordingly.
- Add water little by little, you don’t want the dip to get too thin.
- This creamy cucumber dip tastes best when chilled so do put it in the refrigerator for couple of hours before serving. Creamy Cucumber Dip
