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From Market to Plate: Cucumber Ranch Dip

When the temperatures are high, the refreshing crisp coolness of cucumbers can't be beat. We like the versatility of this chunky Cucumber Ranch Dip with fresh veggies and find it irresistible stirred up with diced cooked chicken, celery, red grapes and pecans for a chicken salad.


Cucumber Ranch Dip

1 medium cucumber, halved lengthwise, seeded, and grated on the large holes of a box grater (can peel, if skin is tough or waxy)

1 tablespoon red onion, finely chopped

3/4 cup sour cream

1/4 cup buttermilk

1/4 cup mayonnaise

juice of 1 lemon

1 1/4 teaspoons Kosher salt

1/4 teaspoon cayenne pepper

3 tablespoons fresh flat-leaf parsley, finely chopped

3 tablespoons fresh chives, finely chopped


Gather the grated cucumber in paper toweling or clean kitchen towel and squeeze out excess liquid. (The amount of water left in the grated cucumber will determine the thickness of the dip.) Set aside.


Whisk together sour cream, buttermilk, mayonnaise, lemon juice, salt, and cayenne.

Stir in grated and drained cucumber, red onion, parsley, and chives.

(Makes 2 1/4 cups dip.)


**Chef Fran tip**Instead of finely mincing, red onion can also be grated with microplane into essentially onion pulp/juice and whisked into creamy ingredients. The onion flavor will be intensified with fewer chunks in the dip.

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