Cucumber Dip

6
Servings
15m
Prep Time
0m
Cook Time
15m
Ready In


"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 recipe yields 6 servings
OK

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 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 & Variations


No special items needed.

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