I just pulled my first cucumber from the garden yesterday.
As I experienced last year, my cucumbers are excellent. Last year, I sliced up the cucumbers and dipped them in homemade Hidden Valley Ranch dressing. Yum.
However, if you can get used to plain old yogurt, and you find a brand you like, the cut-up cukes are excellent mixed with yogurt, salt, and pepper. This makes an awesome dip that does not have any of the mayonnaise (or fat) of Hidden Valley dressing.
The plain yogurt I'm currently enjoying is Brown Cow yogurt. They actually produce Cream Top Brown Cow Yogurt (where the first 1/2" is a layer of cream!), but I have a feeling that's just a little too indulgent and fattening to eat every week.
The Brown Cow brand advertises that its creamy taste is superior because of the four active live cultures in its yogurt. In addition, the company never uses artificial growth hormones in the cows' feed.
Greek yogurt is also very good, and usually a lot thicker than regular yogurt.
Here is a recipe to try, using cucumbers and yogurt!
Greek Yogurt with Cucumber
1 grated cucumber
6 oz. plain Greek yogurt
1 t. prepared mustard
1 T. grated onion
1 T. fresh lemon juice
1 t. fresh dill
Salt and pepper to taste
Peel and grate the cucumber and let the excess water drain from it, or press it out. Add cucumber to the other ingredients and chill everything for at least an hour.
Makes a great pita pocket sandwich. Makes a great dip for crackers or veggies.
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