| |
Spices/Sauces/Rubs | |
| 1/2 cup good mayonnaise, such as Hellmann's 1/2 cup sour cream 1/2 cup plain yogurt, such as Stonyfield 2 tablespoons cream cheese, at room temperature 1/2 cup chopped scallions, white and green parts (4 scallions) 1/2 cup minced fresh dill 1/4 cup minced fresh flat-leaf parsley 1 teaspoon grated lemon zest 2 tablespoons freshly squeezed lemon juice Kosher salt and freshly ground black pepper 1 cup seeded, grated hothouse cucumber | |
| Place the mayonnaise, sour cream, yogurt, cream cheese, scallions, dill, parsley, lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Puree for a few seconds, until well mixed. Add the cucumber and puree for another few seconds, until combined. Pour into a container and refrigerate for a few hours to allow the flavors to develop. Yield: 2 cups | |
Excellent | |
Sort