A Hip Cucumber Dip
Gotta get a chip in this whipped dip.
November 21, 2018
It’s that time of year again – Thanksgiving, and immediately proceeding it, Christmas and the New Year. Upcoming is the season of both celebrating a jolly fat man and becoming quite jolly and fat yourself. My family has never had any “unique” recipes, per se, but rather just had the usual meals befitting a Thanksgiving feast – turkey, cranberry, potatoes, stuffing, and casserole. However, there is one dish our family has adopted – our cucumber dip. The ingredients? Fairly simple, and as follows:
Ingredients:
- 1 cucumber, pureed
- 16 oz plain yogurt
- ½ cup olive oil
- Juice of ½ lemon
- ½ tsp salt
- 1 clove of garlic (minced)
- A bit of parsley (optional)
Instructions:
- Add all ingredients into a bowl and mix until fully blended.
- Leave it in the fridge overnight to let the flavors meld together. (Optional)
- Serve with crackers. (We use Melba Toast.)
Typically, my family makes two servings of this dip, which is roughly enough to fill a single large bowl. This amount feeds a large family of about 6-8 adults.