Such a quick and simple recipe, this dip for raw vegetables, just a few often-on-hand pantry ingredients and a few minutes to stir together It's a 'veggie evangelist's' secret weapon! For Weight Watchers, it's just two points for a whole quarter cup.
Call me sneaky but come summer, an hour or so before supper, out comes a plate of fresh veggies – who can spell crudités? who can pronounce CROO-dee-tay? But the real secret weapon, the super-secret one, is the creamy vegetable dip alongside.
Within minutes, hungry folk start to snack, a stick of carrot here, a slice of red pepper there. Without ever “serving” a vegetable, I’ve managed to sneak in one of the day’s vegetable servings. At supper, the plate moves to the table, easy reach for post-supper snacking.
Sneaky yes. But successful.
CUCUMBER DIP with FETA
Time to table: 2 – 3 hours
Makes 2 cups
- 1 cup grated cucumber (seeded if seeds are large), skin and all
- 1 cup low-fat sour cream
- 1 cup crumbled feta cheese
- 1 tablespoon white wine vinegar
- 1 tablespoon sugar
- Freshly ground black pepper
- Fresh herbs, chopped, optional (fresh dill, basil, mint or chives, say)
- Fresh vegetables in bite-size pieces – the usual suspects such as carrot sticks, celery sticks, red pepper strips, cucumber spears and zucchini slices but also consider unusual raw vegetables such as fresh jicama or fresh kohlrabi, blanched asparagus, etc.
Stir together the dip ingredients. To meld the flavors, cover and refrigerate for at least a couple of hours, as much as a day. Serve with fresh vegetables.
Use within several days but for any meal, put out only as much as will be eaten, leaving the rest in the fridge. Besides, if there’s just a small amount of dip in the bowl, people will ‘dip’ not ‘scoop’!
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