PHILADELPHIA® CUCUMBER DIP WITH HERBS
Use PHILDELPHIA® Cream Cheese to bring out the delightfully creamy texture of this dill and cucumber dish. It's perfect for entertaining.
Provided by My Food and Family
Categories Vegetable Recipes
Time 2h5m
Yield 12 servings, 2 Tbsp. each
Number Of Ingredients 7
Steps:
- Mix all ingredients until well blended; cover.
- Refrigerate at least 2 hours or until ready to serve.
Nutrition Facts : Calories 80, Fat 7 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 130 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 1 g, Protein 2 g
MAST-O KHIAR (PERSIAN YOGURT AND CUCUMBER DIP)
From our local newspaper. Low fat yogurt can be substituted for whole milk yogurt. (This recipe can be also transformed with a snap of your fingers into a soup by adding 1 cup of cold water or broth, to desired consistency. Serve with an ice cube to keep soup chilled.)
Provided by COOKGIRl
Categories Vegetable
Time 1h15m
Yield 5 cups
Number Of Ingredients 14
Steps:
- In a serving bowl combine the cucumber, raisins, yogurt, sour cream, scallions, mint, dill, garlic and walnuts.
- Stir mixture thoroughly and season with salt and pepper to taste.
- Cover and refrigerate dip for at least 1 hour before serving.
- When ready to serve, garnish with the mint, rose petals and the rose bud, if using.
- Serve with pita bread triangles, Arabic bread, crostini, etc.
- Yield is estimated.
Nutrition Facts : Calories 219.1, Fat 12.3, SaturatedFat 6, Cholesterol 31.1, Sodium 323, Carbohydrate 22.7, Fiber 1.4, Sugar 17.5, Protein 7.3
DILL CUCUMBER DIP
This cool, refreshing dip is great in the summer, and a fine way to use fresh garden cucumbers. Serve with crackers or chips.
Provided by MOLSON7
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 5m
Yield 24
Number Of Ingredients 6
Steps:
- Place cream cheese in a medium bowl. Beat until smooth. Stir in cucumbers, mayonnaise, fresh lemon juice, dill weed and hot pepper sauce.
Nutrition Facts : Calories 100.6 calories, Carbohydrate 1 g, Cholesterol 13.8 mg, Fat 10.6 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 3.1 g, Sodium 82.6 mg, Sugar 0.1 g
SUMMER HERB DIP (GERMAN)
*Sommerlicher Krauter-Dip* in German, this recipe is from *Modern German Food* by Roz Denny. A colorful veggie mixture including cucumber sticks, carrot sticks, radishes, yellow & green bell pepper sticks & young celery stalks was suggested to accompany this herbed dip. *Enjoy* !
Provided by twissis
Categories German
Time 10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix quark & yogurt in a mixing bowl. Add next 7 ingredients (garlic thru lemon juice).
- Mix well, taste & season w/salt & pepper to pers pref. Chill in refrigerator for at least 2 hrs b4 serving.
- NOTE #1: I confess I have not used Quark as an ingredient & do not know if I can get it here in Iceland. However, Roz said "Quark makes a quick light dip & has fewer calories than richer cream cheese." Taking this cue from her, my assumption is cream cheese may be used as an alternative to quark.
- NOTE #2: As written the recipe offered a choice of using single cream OR low-fat yogurt. I opted for the latter, but the former may be your choice. Feel free. :-).
Nutrition Facts : Calories 19.6, Fat 0.4, SaturatedFat 0.2, Cholesterol 1.4, Sodium 19.1, Carbohydrate 2.7, Fiber 0.4, Sugar 1.8, Protein 1.5
MAST-O KHIAR (PERSIAN CUCUMBER AND HERB YOGURT)
Yogurt, both plain and with cucumbers, is everywhere on Iranian tables - the thicker and sourer, the better. Mast-o khiar is an everyday side similar to Indian raita or Greek tzatziki, but raisins, walnuts and rose petals elevate this version of the dish, adding a host of different flavors and textures. Dice, rather than grate, the cucumbers to keep them from getting watery, and don't skip the dried mint and dried dill, which add dimension to the fresh herbs.
Provided by Samin Nosrat
Categories easy, quick, condiments, salads and dressings, side dish
Time 20m
Yield About 4 cups
Number Of Ingredients 10
Steps:
- In a small bowl, submerge the raisins in boiling water to plump for 10 minutes, then drain well.
- Remove alternating stripes of peel on cucumbers and trim ends. Dice cucumbers into 1/4-inch pieces and place in a large bowl with raisins, yogurt, fresh herbs, garlic, 3/4 teaspoon salt, 1/2 teaspoon pepper and, if using, half the rose petals. Using your fingers to break up any large pieces, gently grind the dried mint and dried dill into the bowl. Stir to combine and adjust seasoning with salt as needed.
- Just before serving, stir in the walnuts and transfer to serving bowl. Garnish with remaining rose petals, if using. Cover and refrigerate leftovers for up to 3 days.
PHILADELPHIA CUCUMBER AND HERB DIP RECIPE
Provided by wpolumbo
Number Of Ingredients 6
Steps:
- Mix all ingredients until well blended; cover. Refrigerate at least 2 hr. or until ready to serve. Serve with assorted Nabisco Crackers and fresh vegetable dippers.
CUCUMBER DIP II
A cool, fresh-tasting dip, perfect with pretzels, vegetables, and chips.
Provided by Anne-Marie Ruthrauff
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 15m
Yield 16
Number Of Ingredients 5
Steps:
- In a bowl, thoroughly blend the cream cheese, cucumber, onion, mayonnaise, and garlic salt. Cover, and chill in the refrigerator until serving.
Nutrition Facts : Calories 113.9 calories, Carbohydrate 1.7 g, Cholesterol 31.5 mg, Fat 11.2 g, Fiber 0.1 g, Protein 2.3 g, SaturatedFat 6.4 g, Sodium 206.4 mg, Sugar 0.5 g
ASPARAGUS, CUCUMBER, AND SUGAR SNAP PEAS WITH HERB GARLIC DIP
Categories Cocktail Party Yogurt Asparagus Cucumber Summer Sugar Snap Pea Gourmet
Yield Serves 8 as an hors d'oeuvre
Number Of Ingredients 10
Steps:
- Make dip
- In a cheesecloth-lined sieve or colander set over a bowl drain yogurt, covered and chilled, at least 8 hours and up to 1 day. Discard liquid in bowl and in a food processor pulse yogurt with remaining dip ingredients and salt and pepper to taste until herbs are finely chopped and yogurt is pale green. Dip may be made 1 day ahead and chilled, covered.
- Have ready a bowl of ice and cold water. Trim asparagus and peas. In a large saucepan of boiling salted water blanch asparagus 1 minute and transfer with tongs to ice water to stop cooking. Drain asparagus well in a colander and pat dry. Return water in saucepan to a boil and blanch peas 30 seconds. Drain peas in a sieve and plunge into ice water to stop cooking. Drain peas well and pat dry. Asparagus and peas may be blanched 1 day ahead and chilled in a sealable plastic bag. Cut cucumbers lengthwise into spears.
- Drizzle oil over dip and serve with vegetables.
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