Cucumber Dip
Recipe: #31088
December 14, 2018
Categories: Dips, Spreads, Cucumber, Appetizers, Southern, Potluck, Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, Kosher Dairy, more
"This must chill in the fridge overnight before serving. Lemon thyme is a variation of thyme, but you can substitute regular thyme and a dash of lemon juice. Adapted from Best of the Best from Tennessee Cookbook."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (86.8 g)
- Calories 139.3
- Total Fat - 13 g
- Saturated Fat - 7.3 g
- Cholesterol - 41.6 mg
- Sodium - 122.6 mg
- Total Carbohydrate - 3.7 g
- Dietary Fiber - 0.5 g
- Sugars - 2.3 g
- Protein - 2.6 g
- Calcium - 45.4 mg
- Iron - 0.3 mg
- Vitamin C - 3.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Grind cucumber in a food processor. Place pulp on double layer of cheesecloth or a clean kitchen towel and squeeze out juice.
Step 2
Grind onion in processor, add cucumber pulp and remaining ingredients.
Step 3
Blend until smooth, then refrigerate overnight.
Step 4
Serve with crackers or fresh veggies. Yields about 1 cup.
Tips
No special items needed.
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