| Chef: Sara Gibbs | |
| Food Mood: Vegetarian | |
| Cuisine: New American/Regional | |
Description |
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| Serve with Roasted Asparagus. | |
Servings: |
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Ingredients |
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| 1 medium cucumber, peeled, seeded and rough chopped 1 Tbp minced onion 8 ounces cream cheese, softened 1/4 cup mayonnaise Dash Tabasco sauce Salt and white pepper to taste 1/3 cup minced watercress leaves 2 drops green food coloring (optional) |
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Method |
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| Place cucumber and minced onion in food processor and process until almost pureed. Pour out onto a clean cotton towel, gather up the edges and squeeze over a sink until dry. Scrape the cucumber mixture back into the processor and add cream cheese, mayonnaise and Tabasco. Pulse until well mixed. Taste and then season with salt and white pepper. Add green food coloring (if using). Fold in minced watercress and pour out into a bowl. Chill for at least 1 hour before serving. If the dip is too thick for your taste, thin with a little milk. |
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