I’m sharing two dips, one of which use cucumbers in the recipe. Both would work just as well as a salad dressing, but I was thinking of them as dips for fingers of fennel and kohlrabi, and disks of summer squash and cucumber. Green Goddess Dressing is traditionally made with a mixture of herbs and anchovies, but you can adjust it to suit your household’s taste.
Ingredients:
1 1/2 cups chopped peeled cucumbers 1/2 teaspoon salt 3 tablespoons chopped fresh basil or dill 1/2 teaspoon finely chopped jalapeño pepper, or to taste, optional 1 or 2 cloves garlic 1 tablespoon fresh lemon juice 1 cup plain yogurt 1 tablespoon extra virgin olive oil Salt and pepper
Preparation:
Makes 2 cups
In a colander, combine chopped cucumbers and salt and allow to drain for 20 minutes.
In a food processor or blender, combine cucumbers, basil or dill, jalapeño and garlic; blend until smooth and creamy. Transfer to a bowl, add lemon juice, yogurt and oil and stir well to combine. Season to taste with salt and pepper. Serve chilled.