dip essentials: springtime cucumber dip

How To Make dip essentials: springtime cucumber dip

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  1

  PREP/PREPARE
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  2

  Gather your Ingredients (mise en place).
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  3

  Peel and seed the cucumber, and then grate on the large holes of a grater.
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  4

  Place the grated cucumber between paper towels, and press out as much moisture as possible.
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  5

  Chef’s Note: Alternately, you could place the grated cucumber into a kitchen towel, and squeeze the excess moisture out (that is my preferred method).
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  6

  Chef’s Tip: If you don’t remove the excess moisture from the cucumber, the dip will be too runny.
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  7

  Add the cucumber, crème fraiche, mayonnaise, cream cheese, baked garlic, and lemon juice to a food processor fitted with an S-blade.
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  8

  Chef’s Note: When I used all crème fraiche, the fat content when combined with the cream cheese was a bit much; however, when I just used mayo, the taste was not what I wanted… So, I split the difference… 50% mayo, 50% crème fraiche. It’s fun playing about with recipes.
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  9

  Give the mixture a few 1-second pulses until the mixture is completely blended and smooth.
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  10

  Add the cayenne, paprika, salt and pepper, and then blend and taste.
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  11

  Season and blend a few more times, until you achieve the correct proportion of spices.
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  12

  Chef’s Note: You’re the chef… spice it the way you want it.
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  13

  Chef's Tip: All the spices you add to this dip will intensify over time. So, keep that in mind when seasoning.
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  14

  Remove from the blender, place into a bowl, and then fold in the chopped dill.
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  15

  Cover and place in the refrigerator for an hour or two before serving.
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  16

  PLATE/PRESENT
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  17

  This dip is very versatile… It can be served with various types of crackers or veggies; even drizzled over a nice piece of sautéed fish. Enjoy.
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  18

  Keep the faith, and keep cooking.
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