Minced Vegetable Dip

Makes at least 10 servings

Time: 10 minutes

The most basic of dips and one you can almost always make with ingredients you have on hand. Feel free to substitute other vegetables if you don't have this exact combination.

1 cucumber

1 red bell pepper

1 scallion

1 T freshly minced dill leaves or 1 t dried dill

1 C sour cream or plain yogurt

Salt and freshly ground black pepper to taste

Freshly squeezed lemon juice to taste (optional)

  1. Peel the cucumber, then cut it in half the long way and scoop out
  the seeds.  Stem and seed the pepper (you can peel this, too, if you
  like).  Trim the scallion.
  2. Mince all the vegetables fine, or put them in the container of a
  food processor and pulse a few times; do not over process.  You want
  to mince the vegetables, not puree them.
  3. Mix the vegetables with the dill, sour cream, salt, and pepper;
  taste and adjust seasoning, adding a little lemon juice if necessary.
  Cover and refrigerate until ready to use.  (You may prepare this
  recipe in advance; refrigerate, well wrapped or in a covered container, for
  up to a day before serving.)  Serve with vegetables or crackers.

Horseradish Dip

Omit the dill; omit or include the vegetables as you like. Add 1 T or more prepared horseradish. Add Dijon mustard to taste to give this dip even more kick.

Real Onion Dip: Omit the vegetables and dill. Add � C very finely minced or pureed onion and � C minced fresh parsley leaves.

Smoked Salmon or Trout Dip

Omit the dill; omit or include the vegetables as you like. Add � C flaked smoked trout or minced smoked salmon and 2 T minced fresh parsley leaves and lemon juice.

Cookbook: How to Cook Everything

Author: By Mark Bittman

Typed by: Susan

Contributed by: Edit

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