Cucumber Radish Dip
A yummy dip to accompany your next veggie platter.
Servings: 3 cups
Ingredients
- 16 ounce Whatever you have on hand: plain whole milk yogurt, sour cream OR softened cream cheese. Add some dairy kefir for extra probiotics. You could also use cottage cheese, but you may want to blend the dip in a blender if you want it to be smooth in texture.
- 1/4-1/2 cup homemade mayo, optional
- Four finely minced garlic cloves
- More garlic powder (if you need more after taste-testing)
- 1/2 teaspoon sea salt and pepper or more to taste
- 1/8 cup olive oil (Optional, depending on the texture you like)
- Two large cucumbers, seeded, shredded, then squeeze out the liquid
- One grated or minced white radish, optional (if you like it hot and spicy)
- One half white or red onion grated or minced, optional
- More optional different flavors: vinegar, fennel, mint, dill, lemon juice, coriander, cumin, parsley
Instructions
- Mix everything together except the cucumbers, radishes and onions until well combined.
- Stir in the cucumbers, radishes and onions.
- This is a very forgiving recipe, so use whatever you have on-hand and what sounds good to you! Keep taste-testing until it's the taste and consistency you like. Too thick? Add olive oil or dairy kefir. Too thin? Add cream cheese or sour cream. Need more flavor? Add more sea salt and pepper plus garlic powder.
- Leave it in the fridge for a few hours to settle and for flavors to mingle.
- See below for the chips we like to dip into it or veggies are good too, like sliced peppers, carrots, and/or celery.