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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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From the Herb Cottage Cookbook, Washington Cathedral, 1970 revision. I might use plain yogurt instead of sour cream, depending on use. Ingredients:
2 cucumbers, thinly sliced |
1/4 cup dill, fresh snipped (1 tbs dry) |
1 tablespoon celery seed |
4 green onions, minced (chives ok) |
1 cup sour cream |
1 dash tabasco sauce |
salt |
Directions:
1. Blend (food processor or blender) all but salt and chill no more than 6 hours.
2. Add salt and Tobasco to taste prior to serving.
3. Great with hot or cold seafood, especially salmon.
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