Cucumber Dip or Sandwich Spread
Ingredients:
3-6 finely grated cucumbers, well-drained (when I peel these I leave strips of peel on to add color)
2 packages of 8 ounce Neufchatel cream cheese, softened
2 tablespoons mayonnaise
2 tablespoons minced onion
2 teaspoons lemon juice
2 tablespoons chopped fresh dill
1 tablespoon grated (or prepared) horseradish
1 teaspoon hot pepper sauce
Mix cream cheese with mayonnaise. Add the rest of the ingredients, cucumbers last. Chill a few hours, or overnight.
If using as a dip:
Arrange radicchio on plate, and then add cucumber mixture. Alternate nasturtiums with basil leaves around the edge, or any other desired garnish.
If using as sandwiches:
Spread on bread with desired additions such as tomatoes, lettuce, etc.
(especially good with fresh tomatoes from the garden).
Some herbs are grown in pots on the porch to keep them handy.
Cucumbers are grown on a bamboo teepee.
The nasturtiums were planted on each side of the sugar snap pea fence. By the time the sugar snaps are finished the nasturtiums start climbing all over.
Dill grows almost all year long, unless there is prolonged cold weather. It seems to tolerate a frost. Here it is just sprouting, along with a caterpillar who likes to munch on it. It pops up all over.
After doing very poorly trying to grow horseradish behind my garage, my friend tried at his house in a sunnier spot. Now it’s taking over. Be careful with horseradish!
