1 cup sour cream
3" of an english cucumber seeded and julienned
4 fresh mint leaves
A pinch of dried dill
1 clove of crush garlic
zest of 1 lemon
Salt & Pepper to taste
Place all ingredients in a food processor and pulse until well blended. Serve immediately or can be kept in an air tight container for about 3 days. :)
I use this spread/dippy thing on everything from brown rice crackers to bread, it is a great mayo alternative for those who are allergic to eggs. And also for those who love creamy sauces, this is a great summer zesty alternative to mayo mmm mmm goodness. I hope you enjoy it and let me know what you think in the comments below.
Happy dipping! :)
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