- 1 cup sour cream or 1-1/2 cups plain yogurt drained overnight through a fine sieve and
- 2 layers of cheesecloth
- 1 medium cucumber, peeled, halved, seeded cut into 1-inch pieces
- 1/2 shallot, crushed
- 1 tablespoon fresh lemon juice
- 1 garlic clove, crushed
- Salt and pepper to taste
- Carrot and celery sticks
In a food processor pulse all ingredients until smooth. Refrigerate before serving for at least 1 hour. Serve with carrots and celery sticks.
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