Dip Essentials Springtime Cucumber Dip Recipes

CUCUMBER DIP RECIPE

Steps:

• Wash the cucumber in warm water and pat dry with a paper towel. Cut the cucumber in half lengthwise and remove any seeds. Grate the cucumber, including the peel, then place it into a strainer and squeeze out as much juice as possible to prevent the dip from becoming too thin.
• Add the cream cheese to a bowl and mix until it's smooth-there shouldn't be any lumps.
• Add the grated cucumber, green onions and lemon juice, stir until well combined then season with salt and pepper to taste. Refrigerate for at least 1 hour.
• Transfer the dip into a serving bowl and serve with your favorite crackers or veggies. Enjoy!

CUCUMBER DIP

Steps:

• In a medium bowl, mix sour cream, mayonnaise, onion, parsley, dill weed, Beau Monde ™ seasoning, seasoning salt and pepper. Cover and chill in the refrigerator 8 hours, or overnight, before serving. Enjoy!

GARLIC CUCUMBER DIP

Steps:

• Peel cucumber; cut in half lengthwise and scoop out seeds. Grate cucumber; squeeze between paper towels several times to remove excess moisture. , Place cucumber in a small bowl; stir in the yogurt, sour cream, oil, dill, vinegar, garlic and salt. Refrigerate until chilled. If desired, drizzle with additional oil and sprinkle with additional dill. Serve with pita wedges.

CUCUMBER ONION DIP

Steps:

• In a small bowl, beat the cream cheese, cucumber, onion, mayonnaise, salt and pepper until blended. Refrigerate until serving. Serve with rye chips or crackers.

CUCUMBER DIP

Steps:

• In a food processor pulse all ingredients until smooth. Refrigerate before serving for at least 1 hour. Serve with carrots and celery sticks.

COOL CUCUMBER DIP

Steps:

• Combine all ingredients in a blender or food processor; cover and process until smooth. Chill until serving. Serve with raw vegetables.

SHRIMP SPRING ROLLS WITH CUCUMBER-YOGURT DIP

Steps:

• For the Cucumber-Yogurt Dip: Combine all the ingredients in a small bowl. Cover and refrigerate until ready to use.
• For the Spring Rolls: In the bowl of a food processor, pulse together the shallot, garlic, and carrot until finely chopped. Add the mushrooms and pulse until coarsely chopped. Add the shrimp, sugar, soy sauce, salt, and pepper. Pulse until the shrimp is chopped into 1/4-inch pieces.
• Place a spring roll wrapper on a work surface. Brush the edges with the beaten egg. Place a heaped tablespoon of the filling about 1-inch from the closest edge of the
• wrapper. Spread the filling into a log, approximately 4 1/2-inches long and 1-inch wide. Place a heaped tablespoon of the cooked noodles on top. Fold the closest edge of the wrapper over the filling. Fold the right and left edges of the wrapper over the filling. Roll up the spring roll tightly and place, seam side down, on a parchment paper-lined baking sheet until ready to cook. Repeat with the remaining spring roll wrappers.
• In a high-sided saucepan, heat the vegetable oil over medium-high heat until it registers 375 degrees F on a deep-fry thermometer. Cook the spring rolls, in batches, for 2 to 3 minutes, turning occasionally, until golden brown. Drain on paper towels.
• Cut the spring rolls in half diagonally and transfer to a serving platter. Serve immediately with the Cucumber-Yogurt Dip.

CUCUMBER DIP II

Steps:

• In a bowl, thoroughly blend the cream cheese, cucumber, onion, mayonnaise, and garlic salt. Cover, and chill in the refrigerator until serving.

CUCUMBER DILL DIP

Steps:

• In a small bowl, combine the mayonnaise, sour cream, onion, dill, salt and pepper. Cover and refrigerate for at least 2 hours. Just before serving, stir in cucumber. Serve with vegetables and/or crackers.

CUCUMBER-SOUR CREAM DIP

Steps:

• 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.

DELICIOUS CUCUMBER DIP

Steps:

• Peel the cucumber, then cut down the center lengthwise. Use a spoon and spoon out all of the seeds. Wipe the cucumbers with a paper towel to dry more.
• Chop cucumbers in fine cubes. Leave the cucumber cubes on a paper towel for about an hour to dry more.
• Then mix all ingredients together, it says you can use mayo or miracle whip but I've only ever used mayo.
• Serve with any type of cracker.