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Healthy Eating
Cool Cucumber Dip

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Crushed toasted almonds provide crunch, and the just-right seasoning blend adds zing to this unusual dip. It's convenient and stress-free for parties - you can make it up to four days in advance and serve it with colorful precut vegetables.
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Calories: 51     Total Fat: 2g
Cholesterol: 4mg     Protein: 2g
Carbohydrates: 6g     Sodium: 20mg

Serves 8 (2 tablespoons per serving)
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Notes, Tips & Suggestions
Cook's Tip: For a decorative presentation, peel a medium cucumber in lengthwise strips about 1/2 inch wide and 1/2 inch apart, leaving 1/2-inch strips of peel intact. Cut the cucumber crosswise into 3/4-inch slices. Using a melon baller or the tip of a small spoon, partially hollow out the slices, making little cups with enough of one end intact to hold the filling in place.

Spoon the filling into the cups.

This recipe is brought to you by the American Heart Association's free Choose To Move program for women. Recipe copyright c 2005 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere.
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  • 1/4 cup plus 1 tablespoon sliced almonds
  • 3/4 cup fat-free or light sour cream
  • 1/4 medium cucumber, peeled, seeded, and coarsely chopped
  • (about 1/2 cup)
  • 2 medium green onions, cut into 1/2-inch pieces
  • 2 teaspoons red wine vinegar
  • 1 teaspoon salt-free extra-spicy seasoning blend

    1. In a medium skillet, toast almonds on medium heat for 3 to 4 minutes, or until golden brown. Put 1 tablespoon almonds in small bowl. Set aside to use as garnish.
    2. In food processor or blender, process remaining almonds 3 to 5 seconds, or until coarsely crushed (1/4-inch irregular pieces). Transfer to medium serving bowl.
    3. Process remaining ingredients to desired consistency, 5 to 10 seconds for chunky texture, 15 to 20 seconds for smooth. Stir into crushed almonds.
    4. To serve, sprinkle with reserved almonds.
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