Written by This produces about 1.5 Cups of Dressing – An immersion blender/food processor makes this recipe a snap
2/3 C cuke, rough chop – put in immersion blender bowl as base – peeled and de-seed if needed
1/3 C cuke – fine dice, ice & set aside
1 Tbsp sweet or green onion, chop – put in mix bowl
1/2 C cottage cheese in mix
1/2 C sour cream in mix
1/4 tsp salt
2 turns fresh ground pepper or 1/8 tsp white pepper
pinch of celery seed
1 full tsp of fresh dill, chopped
pinch of fresh chives chopped
Dressing in progress
Minus the fine dice, iced cukes – whiz this all together until quite blended. Fold in the drained, iced cucumbers – cover and refrigerate at least one hour. Keep chilled until use. Will keep for 2 days if refrigerated.
If you use this dressing next day – stir and adjust seasonings before serving. If you need to thin it any – use half & half or milk.
