Prep Time: 15 minutes
Serves: 6-8 as a dip or 10 for when paired with meat or seafood
This dip is one I have been obsessed with all summer. It is refreshing with the thinly shredded cucumbers and lemon juice. I love it with Mary’s crackers or pairing it with lamb in a Gyro bowl or on top of some wild salmon. If you are not sensitive to dairy, or you are not aware of being sensitive to dairy, it doesn’t hurt to cut it our for a bit (let’s say 10 days) to see how you feel when you enter it back in. I personally stick to sheep or goat products for cheeses, but either way whatever you choose make sure it is organic, full-fat and preferably raw/unpasteurized.
1 cup (8 ounces) Kite Hill cream cheese or you can use Greek yogurt
1.5- 2 cup cucumbers, shredded (seeded, salted and drained see below)
2 tablespoons lemon + zest
1 tsp herbamare or you can use sea salt
3 tablespoons olive oil
1 clove of garlic, chopped
2 tablespoons dill, chopped
Instructions for Dip:
Mix all the ingredients together and serve with Mary's gone crackers, veggies for a crudite, or I like to slather it on meat for gyros.
Instructions for Cucumber Hack:
Always seed your cucumber unless you are putting in water or using them for a spa day! In order to keep it crispy and not watery you should salt them. Put cucumber (no matter what recipe) in a colander and toss with salt. Let it sit for 15 minutes then squeeze ( if shredded) the rest of the liquid out (so you have a thick creamy sauce) and pat dry. Oh and always choose an unwaxed cucumber cuz that's just gross.