| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dips |
6 |
Servings |
INGREDIENTS
| 1 |
|
LARGE CUCUMBER |
| 1/2 |
c |
VINEGAR |
| 1/2 |
c |
WATER |
| 1/4 |
c |
SUGAR |
| 8 |
oz |
CREAM CHEESE (ROOM-TEMPERATU |
| 2 |
tb |
PLAIN YOGURT |
| 1/4 |
ts |
SALT |
| 1/4 |
ts |
BLACK PEPPER |
| 3 |
tb |
GROUND DILL |
| 1 |
lb |
CHIPS OR CRACKERS |
INSTRUCTIONS
Note: Large Cucumber(WASHED,SLICED IN HALF, SEEDED, AND CUT INTO LARGE
CHUNKS)
SMALL ONION (PEELED, QUARTERED, AND LAYERS SEPERATED) In a medium
size bowl, mix cucumber, onion, vinegar, water, and sugar. Let stand
covered in refrigerator overnight. Drain well. Finely chop cucumbers and
onions. Drain again. In a blender, place cucumbers, onions, and cream
cheese, yogurt, salt, pepper, and dill. Blend on low speed for 1 to 2
minutes until thoroughly mixed. Place in serving bowl and chill for 1 hour.
Serve with crackers and raw vegetables. Yields 2 cups.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“This is the day the Lord has made! Be glad!”