Ingredients
- 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
Directions
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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By Chef CieLynne
Mojave, CA
on September 14, 2010
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I don't know if the garlic was too spicy or what but when I processed everything, it was very watery, and spicy. Not diggin the flavor too much. But I think the problem was with the garlic and maybe I should have used more sour cream to take some of the spiciness out. I will say that when I tried it, it hadn't chilled yet so that remains to be seen. If once it chills it tastes better, I'll update my comment. I was quick and easy to make though.
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