This recipe is almost identical to a salad that my husband grew up with in Germany. He uses dried dill and slices the cucumbers. We eat it often with fish and mashed potatoes. I had never thought of making a dip out of it - but that's a great way to provide that fresh flavor we love in different way. Just a tip - to drain the water from the cucumbers so they don't make the salad or dip watery - my husband sprinkles the cucumbers with quite a bit of salt and leaves it to pull the water out. Then drain the water off (I usually just put them in a colander to start and sit it over the sink). I'm not sure about the salt getting off of the shredded cucumbers, but it pretty much leaves with the cucumber juice so the cucumbers don't end up being too salty - just skip the salt in the recipe.

Reviewed On: Sep. 19, 2009

After planning and purchasing the ingredients I read the reviews. It seemed to me, however, that the recipe was changed SO much by others that it wasn't even the same recipe any longer. All the changes made took out the ingredients that I was interested in trying. To get rid of the watery problem I just cut the water and used 1/2 the tomato sauce. My family, including my husband who isn't fond of Mexican quisine, loved it.

Reviewed On: Jul. 6, 2009