Cucumber-Sour Cream Dip
- Yield: Makes 1 quart
Source: 30 Things Everyone Should Know
- 2 large cucumbers, peeled, seeded, and finely grated
- 2 pints sour cream
- 1/2 cup chopped fresh herbs (any combination of parsley, chives, tarragon, mint, or dill)
- Coarse salt and freshly ground pepper
In a strainer, squeeze out excess liquid from the grated cucumbers. In a medium bowl, mix with sour cream, herbs, and salt and pepper to taste. Refrigerate until ready to use.