It's that time of year again when I start acting like a health conscious food critic. You know the type, I put away the chocolate cake recipes (somewhere not too secret so that I can find them again in about a week), and I start looking for those healthy alternatives for my residual holiday cravings!
This may not be the healthiest item on the menu, but it got me to eat carrots. I got the idea for this cucumber dip from a magazine, and I don't remember which one!
Ingredients:
1/2 Cucumber, peeled
1 package (8 ounces) Neufchatel Cheese (or cream cheese if you don't want the "lite" version)
1/4 onion, grated using the small holes of the grater
1 tsp garlic powder
salt & pepper to taste
Directions
- In my "special blender" I stuck the cucumber in & pulsed it to a puree.
- I poured the cucumber puree into a fine mesh strainer and got as much liquid out as possible. (I reserved the liquid for something else, you'll see).
- I put the cucumber puree, cheese, onion, garlic, salt, and pepper into the blender & spun it until it was all creamy & dip-like.
Pretty simple, huh? It tastes great with carrots, and I'm not a huge carrot fan. I used the leftover liquid to make a tasty cucumber-lemon-water. I juiced one lemon, and poured the lemon juice and cucumber liquid into a two-liter pitcher. I added ice and filled the pitcher with water. It's a little tart, but very refreshing!
Looks tasty and love the food staging too!
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