Cucumber Dill Dip

This is my favorite go to dip for the summer. The flavors are fresh and delicious and it goes with just about anything. It’s quick and easy to throw together and best served with some fresh veggies.

Perfect for a summer cookout or even a light lunch or after-school snack. This is always a favorite around here.

The recipe is from my latest Kindle Cookbook “My Best Dip Recipe” available on Amazon.com.

Cucumber Dill Dip
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 (8 oz.) package cream cheese, softened
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 cup chopped green onions
  • 1 medium cucumber, peeled, seeded, and chopped
  • 1 Tbsp. fresh parsley, chopped
  • 1 Tbsp. fresh dill, finely chopped
  • 1 Tbsp. fresh lemon juice
  • ¼ tsp. salt
  • ¼ tsp. white pepper
Instructions
  1. Put all ingredients into a food processor and process until mostly smooth. Pour into a covered bowl and refrigerate for at least 2 hours before serving.

If you don’t have a food processor, grate the cucumber and mix together with the remaining ingredients in a bowl. This also makes a wonderful salad dressing.

Cucumber Dill Dip Recipe

Hummus with Yogurt

Hummus makes for a great healthy snack and a nice appetizer when you have people over. I love this particular recipe. The yogurt adds some calcium and additional protein and makes for an extra creamy dip. You can easily modify this recipe by adding more garlic or even some roasted red peppers.

  • 1 can (15 oz size) garbanzo beans (chickpeas), drained and rinsed
  • 1 Tbsp olive oil
  • 1 Tbsp fresh lemon juice
  • 1 garlic clove, grated fine
  • 1 tsp ground cumin
  • 1/4 tsp salt, to taste
  • 1/8 tsp black pepper
  • 1/8 tsp cayenne
  • 1/4 cup nonfat plain yogurt (more if needed for desired consistency)
  • 1/4 cup chopped fresh parsley

 

hummusGet out your food processor or blender and put in all the ingredients EXCEPT the yogurt and parsley.  Pulse until as smooth as you like.

Add the 1/4 cup yogurt and pulse until blended and smooth. (Add as much yogurt as you want to get the texture you like.)

Spoon out into a bowl, add parsley, stir well, adjust for seasonings and serve immediately as a dip, a sandwich spread, or in a salad.

Refrigerate any leftovers.

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Say Hurray Red White And Blue Cheese Spread

This is a festive appetizer spread perfect for Memorial Day or Fourth of July. The colors are patriotic and the flavors are delicious! This spread can be served with hearty crackers or crusty breads. Dried strawberries can be used in place of dried cranberries if you prefer.

  • 1/4 C dried cranberries
  • 1/4 C dried blueberries
  • 1 (8 oz.) pkg. cream cheese, softened
  • 1 (6 oz.) pkg. blue cheese, crumbed
  • 2 green onions, chopped
  • 1 garlic clove, minced
  • 1/2 C of pecans, coarsely chopped

Put the dried berries into a large mixing bowl.
Pour enough boiling water over the berries to just cover.
Allow the berries to stand in the water for 1 minute.
Drain well and set the berries aside.
Place the cream cheese and blue cheese together in a mixing bowl.
Beat with an electric mixer on medium speed until almost smooth.
Stir in the berries, onions and garlic with a rubber spatula until well combined.
Cover the bowl well and refrigerate at least 4 hours.
Fold in the pecans just before serving.
Makes 16 servings