Cucumbers Hold the Cool of Summer
It is summer here at the home front… The plants in the garden are loving it and rewarding our mulching, weeding, rotor tilling, and watering with healthy fruit laden branches and vines.
Tomatoes? I can’t get enough of them. Lettuce? Daily basis of sumptuous salads. But Cucumbers? A few of them are great, a few more are okay, and then…. even the neighbors lock the doors when they see you coming with a bag full!
However, before you get to the overload stage. Sit down with a large glass of iced water and snack on this Dill Dip for vegetables.
1 cup sour cream
1/2 cup mayonnaise
1 Tablespoon finely chopped green onion
2 teaspoons parsley leaves
1 teaspoon dried dill weed
1 teaspoon seasoned salt
Combine, Cover and Chill ingredients. Serve with a tray of cucumbers, celery, carrots and radishes. This dip makes about 1 1/2 cups
For a variety, cut the peeled cucumbers into strips and scoop out the seeds. Discard seeds. Then finely chop the cucumber. Place on a paper towel to absorb liquid. After sitting for 5 minutes, add to the dip itself. This adds crunch. Use the dip with crackers, as it will not stay on carrot or celery sticks.byDeborahonMonday, July 28, 2008Email ThisBlogThis!Share to TwitterShare to FacebookShare to PinterestMilitary Life:Cucumber,Deborah,Dill,Recipe,summer food