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Cucumber-Sour Cream Dip

Makes 1 quart
This recipe is easily adapted for different tastes. Try substituting one pint of yogurt for one pint of sour cream, adding minced scallions (greens too) or Dijon mustard, or omitting the herbs and adding one minced garlic clover and one tablespoon ground cumin.

2 large cucumbers, peeled, seeded, and finely grated
2 pints sour cream
1/2 cup chopped fresh herbs (any combination of parsley, chives, tarragon, mint, or dill)
Coarse salt and freshly ground pepper

1. In a strainer, squeeze out excess liquid from the grated cucumbers. In a medium bowl, mix with sour cream, herbs, and salt and pepper to taste. Refrigerate until ready to use.

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