By Cat, Dec 2007 (photo, right, from Wikimedia Commons)
Cucumber dip is very cool and satisfying, for dipping vegetable crudite. I make my own cream cheese (from yogurt) and Crème Fraiche, but you can use commercial versions. Sour cream can be substituted for crème fraiche.
This cucumber dip is not spice like Greek or Middle-Eastern versions, but goes well with spicy foods.
Cucumber – Cream Cheese Dip
I no longer remember where I got this recipe, that makes about 1 1/2 cups of dip.
Stir in some hot-smoked salmon for a great chip dip or spread.
NOTE: If you can’t find seedless cucumbers, use English cucs (they have soft seeds), or use regular cucs, and scoop out the seeds.
Ingredients & Equipment:
- 1 large seedless cucumber or English cucumber (about 20 oz), peeled
- 1 tsp unrefined sea salt
- 8 oz cream cheese (or yogurt cream cheese), softened
- 2 Tbsp crème fraiche or sour cream
- 2 tsp chopped fresh thyme
- 1 tsp lemon zest (grated from a fresh lemon)
- 1/4 tsp finely ground black pepper, or white pepper
- blender or food processor
- small bowl
- Peel cucumber (scoop out seeds if not using seedless cucumber; not needed for English cuc). Cut into half-inch chunks. Puree in a blender or food processor with the salt. Strain through a fine sieve and set aside.
- Place cream cheese, crème fraiche, thyme, zest and pepper in a small bowl. Stir until smooth.
- Add pureed cucumber to dairy mixture, and stir to combine. Cover and chill until ready to serve.
- Garnish with twigs of fresh thyme and serve with raw vegetables.