Cucumber-Sour Cream Dip

Name: Cucumber-Sour Cream Dip
Yield: Makes 1 quart
Ingredients: 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

Source: 30 Things Everyone Should Know

Makes 1 quart

Yield

Ingredients

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

Directions

1. 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.

Cook's Notes

This recipe is easily adapted for different tastes. Try substituting 1 pint of yogurt for 1 pint of sour cream; adding minced scallions (greens too) or Dijon mustard; or omitting the herbs and adding 1 minced garlic clove and 1 tablespoon ground cumin.