Tangy Cucumber Feta Dip
Ingredients:
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.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.