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pjpamchef said:These are my notes:
Rinse cuke & lime in small strainer
Large grooved cutting board w/ flex matts
I would cut the cuke into thirds with crinkle cutter
1/3 for mfp use core & more to take out seeds
Peel with serrated peeler
1/3 for simple slicer
1/3 for apple wedger
Use kitchen scraper to put into bowl
she cut an onion w/knife, I would use veggie wedger
put cream cheese in batter bowl & soften in micro
press garlic into batter bowl
add cuke & onion after running thru mfp
use small mix n scraper
zest lime into small prep bowl
cut in half and juice only 1/2 with citrus press into prep bowl to show how much juice you get
add salt using grinder or dill seasoning
serve in bamboo bowl.
To make this refreshing dip, you will need 1 large cucumber, 1 lime, 1 cup of sour cream, 1/4 cup of mayonnaise, 1 minced garlic clove, 1 tablespoon of chopped fresh dill, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.
You will need to peel and seed the cucumber before using it in this dip. Simply cut the cucumber in half lengthwise and scoop out the seeds with a spoon. Then, using a vegetable peeler, remove the skin from the cucumber. Finally, chop the cucumber into small pieces.
Yes, you can substitute Greek yogurt for sour cream in this recipe. However, the dip may have a slightly tangier flavor and slightly thicker consistency.
This dip can be stored in an airtight container in the fridge for up to 3 days. However, it is best served fresh.
This dip pairs well with fresh vegetables such as carrots, celery, and bell peppers. You can also serve it with pita chips or crackers for a delicious appetizer or snack.