My first foray into The Small Kitchen Cookbook was the super-straightforward Cucumber Dip.
Let’s break it down.
The cucumber part wasn’t hard, because we had a bumper crop in our home garden this year. In fact, other than potatoes and parsley, it was the only bumper crop we had. Did anyone else have this problem this year?
Starting with one large cucumber — per instructions — I peeled, sliced, and minced. The draining (of “ALL the liquid,” mind you) proved to be trickier. I placed them in a colander at first, but resorted to blotting the pieces with paper towels when that proved less-than-effective in making the cukes any less juicy. If I make this recipe again, I might roast the veggies first.
Next it was on to combining sour cream, sugar, dill (from the garden again), salt, and white pepper — one of the more popular ingredients in the entire book, I’ve found. Second only to parsley.
After mixing in the cucumbers it’s suggested, if the dip is too watery, to add two tablespoons of cream cheese. Don’t ponder this suggestion; just add it right in to the recipe. The dip is going to be watery (seriously, what is the trick to de-liquifying cucumber?) and the cream cheese is just the right antidote.
We chowed this dip with Wheat Thins ( it said to serve with favorite crackers, so), and since we were also charged with presenting it in a “small serving bowl,” we went with one of our beloved Paul Anthony stoneware pieces.
Herein, I debut our Recipe Rating System for The Small Kitchen Cookbook. I give this recipe three out of five jaunty bunches of cherries.