Makes 3 cups / Serve with crackers, chips, or fresh vegetables. It's also a good condiment with baked or grilled fish or slices of steamed new potato.
Recipe Ingredient Details:
1 medium cucumber, peeled and seeded
1 scant teaspoon white wine vinegar
1/2 teaspoon soy sauce
3 dashes angostura bitters
Pinch of sugar
Salt and freshly ground white pepper
1 clove garlic, pressed
2 teaspoons finely chopped fresh parsley
2 teaspoons finely chopped fresh basil
1 tablespoon finely chopped fresh dill
1 1/3 cups sour cream (light or regular)
2/3 cup plain yogurt (nonfat, low-fat, or regular)
About 20 borage blossoms
Finely chop cucumber. In a mixing bowl, combine cucumber with vinegar, soy sauce, bitters, and sugar and season with salt and pepper. Blend well and let stand while preparing garlic and herbs.
Add garlic and herbs, toss well, and add sour cream and yogurt. Combine well, cover, and chill at least 30 minutes before serving. Dip can be made several hours ahead. Just before serving, transfer to a pretty bowl and garnish with a circle of borage blossoms.
Recipe Additional Notes:
Calories 46,Fat 2,Perfat 34,Cholesterol 5,Carbo 6,Protein 2,Fiber 0,Sodium 143
Wed, 2012-07-11 13:41