A neighbor had a pool party and I agreed to bring the dip. I have to admit, when I first made this I didn’t think it tasted like much, but I got a lot of compliments on it. The next day I tasted it again and it was SO much better than I remembered. My conclusion? Make it the night before you plan on serving it so the flavors can develop. I made half the amount in the recipe and it still made plenty of dip. Also, I added about 1 tbsp. of cayenne which gave it a nice spicy undertone.
This recipe comes from Martha Stewart Living.
MAKES 3 1/2 CUPS
4 medium cucumbers, peeled
16 ounces feta cheese crumbled, preferably French (I couldn’t find French and, yes, I did find the Greek to be a bit overpowering)
Salt and pepper
2 cups plain yogurt, preferably Greek (Vons didn’t have any so I actually used sour cream instead)
1/2 cup finely chop fresh mint leaves
1/2 cup heavy cream (I bought this, but didn’t add it because I didn’t want the dip to get soupy)
5 tablespoons lemon juice
Various crudites and crackers
Grate cucumbers lengthwise on large holes of a box grater until you reach the seeds. Remove and discard seeds; continue grating. Transfer the grated cucumber to a colander set over a bowl or set in the sink. Stir in 2 teaspoons salt and let the cucumber mixture stan minutes to drain. (I pulsed the cukes in a food processor.)
Rinse cucumber; shake out excess liquid. Wrap in a clean kitchen towel; squeeze out as much liquid as possible.
Stir together cucumber, yogurt, feta, chopped mint, cream, and lemon juice. Season with salt and pepper. If desired for serving, transfer dip to a bowl lined with cabbage leaves. Garnish dip with mint sprig; serve with crudites.