Cucumber Dill Dip Tzatziki American style
By
Deb Crane
@songchef
1
Cucumber,Dill and garlic in a creamy spread or dip! Great with pita bread, vegetable plate, crackers or even meat. I had been looking at Tzatziki recipes and came up with a version that turned out to be both delicious and versatile! Americanized with ingredients that are readily available. Cucumbers are in season now and this is a great way to try something a little different.
Ingredients
-
8 ozcream cheese, room temperature
-
8 ozsour cream
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1large cucumber, shredded
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1 tspsalt
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1/2 tspgarlic powder
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1 Tbspchopped chives
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1/2 tspapple cider vinegar
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·salt and pepper to taste ( i used white pepper)
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1 tspdill weed, dried
How to Make Cucumber Dill Dip Tzatziki American style
- Take out cream cheese and let it get to room temperature.
- While the cream cheese is coming to room temperature,
peel the cucumber and slice it down the middle (long way) Scoop out the seeds with a spoon.
Then grate the fleshy deseeded cucumber halves. - Place the grated cucumber in a colander or cheese cloth along with the salt. Let it sit for at least 1/2 hour to drain more liquid. Then squeeze out as much water as you can. It will not be completely dry, but give it what you got!
- In a Kitchen aid, or bowl if using a hand blender,
combine the softened cream cheese and sour cream. Blend it until it is smooth. If you want a thinner sauce, add more sour cream. You can also use plain yogurt in place of the sour cream. - Add the vinegar,garlic,chives and dill. Blend again.
Then add the drained shredded cucumbers.
Add salt and pepper to taste. - Refrigerate over night to blend flavors, but do taste it and add according to taste.
This is not a traditional Tzatziki recipe, but one that can be made with ingredients that are readily available.
Fresh tasting and many ways to enjoy! :)
