Veggies and Cucumber Dill Dip

Veggies and Cucumber Dill Dip
Portion size: 4
  • 1 cup (250 mL) green_beans, trimmed?
  • 2 carrots, cut_into sticks???
  • 4 ribs celery, cut_into sticks???
  • 8 radishes, trimmed???
  • 1 sweet green or red pepper??? 1
  • Cucumber Dill Dip:
  • 1 piece (4 inch/10 cm) English_cucumber
  • ½ cup (125 mL) Cream_cheese, softened??
  • 2 tbsp (25 mL) each light mayonnaise and light sour_cream
  • 1 tbsp (15 mL) chopped fresh dill???
  • Dash hot_pepper sauce??
  • Pinch each garlic and onion_powder
  • Pinch each salt and pepper???
  1. Cucumber Dill Dip: Peel and grate cucumber into fine sieve over bowl; squeeze or press to drain. Discard liquid.
  2. In separate bowl, beat together cream cheese, mayonnaise and sour cream. Stir in cucumber, dill, hot pepper sauce, garlic and onion powders, salt and pepper. Set aside.
  3. In saucepan of boiling salted water, blanch green beans until tender-crisp, 3 to 5 minutes. Transfer to ice water until cold; drain. (Make-ahead: Wrap vegetables in damp paper towel and transfer dip to airtight container; refrigerate for up to 2 days.) Serve vegetables with dip.


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