Wednesday, June 13, 2012

Dress Up Your Carrots! Cucumber Feta Dip

The warm weather in Vermont means lots of bonfire parties, BBQs and camping. Clover tends to bring veggies and chips and dip, which are real crowd pleasers. This cucumber and feta dip is creamy, cool and tangy, thanks to the combination of Greek yogurt, cucumber, mint, and a generous sprinkle of lemon juice. It's easy and fun to make, and tastes great dressed up on your veggies, or slathered over a cracker. Print the recipe here.

Tangy Cucumber Feta Dip

4 medium cucumbers
2 tsp coarse sea salt
2 cups plain Greek yogurt
1 cup crumbled Feta cheese
1/2 cup finely chopped fresh mint, plus 1 sprig for garnish
1/2 cup heavy cream
Juice of 2 lemons
Freshly ground pepper

Wash, then peel the cucumbers with a veggie peeler.

Slice cucumbers in half.

Scoop out the seeds with a spoon.

Clover likes this part. Shred up the cukes with the grating plate on your food processor, or do it the old fashioned way with a grater.

You should have cucumbers that now look like this.

Place the shredded cucumber in a colander set in a bowl or the sink. Grind up 2 teaspoons of salt and stir into the cucumbers. Let cucumber sit and drain for 15 minutes. 

Rinse the cucumbers, shake off liquid, then place in a clean towel or in a mesh bag (these reusable mesh produce bags work well) and squeeze out as much excess liquid as possible.

Next, give a couple lemons a squeeze! Make sure to separate the seeds from the lemon juice. No one likes seeds in their dip.

In a large bowl, stir together the cucumber, feta, mint, yogurt, heavy cream and lemon juice.

You'll notice the cucumbers have been squeezed into a green pulpy mass. Be sure to separate it with a fork while mixing the dip so you get an even distribution of cucumber.

Season the dip with salt and pepper, then transfer to a pretty bowl and garnish with a sprig of mint.

Yields: 3 1/2 cups of dip.
Recipe: Adapted from Martha Stewart Living magazine.

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