Herbed Cucumber Dip With Borage Blossoms
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Herbed Cucumber Dip With Borage
Blossoms April, 2002 Makes 3 cups / Serve with crackers, chips, or fresh vegetables. It's also a good condiment with baked or grilled fish or slices of steamed new potato. 1 medium cucumber, peeled and seeded 1 scant teaspoon white wine vinegar 1/2 teaspoon soy sauce 3 dashes angostura bitters Pinch sugar Salt and freshly ground white pepper 1 clove garlic, pressed 2 teaspoons finely chopped fresh parsley 2 teaspoons finely chopped fresh basil 1 tablespoon finely chopped fresh dill 1-1/3 cups sour cream (light or regular) 2/3 cup plain yogurt (nonfat, low-fat, or regular) About 20 borage blossoms 1. Finely chop cucumber. In a mixing bowl, combine cucumber with vinegar, soy sauce, bitters, and sugar and season with salt and pepper. Blend well and let stand while preparing garlic and herbs. 2. Add garlic and herbs, toss well, and add sour cream and yogurt. Combine well, cover, and chill at least 30 minutes before serving. Dip can be made several hours ahead. Just before serving, transfer to a pretty bowl and garnish with a circle of borage blossoms. Calories 46,Fat 2,Perfat 34,Cholesterol 5,Carbo 6,Protein 2,Fiber 0,Sodium 143 |
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