Reviewed: Sep. 9, 2011

A great dip to use up cukes, dill and chives from the garden. I added some garlic salt and freshly cracked pepper. This was good served with rye chips. I also think radishes would be good too. Taste the skin of your cukes before you chop them up and add them to the dip. My 1st one was bitter so I had to throw out the entire batch and start over with a younger cuke with sweeter skin. If I would have tested it I could have just peeled the cuke and saved the first batch. Just a heads up! I also seeded it

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Reviewer:

MI$$DREA

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Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Jul. 25, 2011

Tastes great in a lettuce wrap with a few tomato chunks on top!

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5wolfcubs

Reviewed: Jun. 15, 2011

6-15-11: Pretty good. Served as a roll-up with flat bread. Use a lot of dill weed.

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Rex Hutcheson

Reviewed: Dec. 7, 2010

I just made this to go along with the Venison Gyros from this site also. The sauce is really light and has a very pleasant delicate flavor. I love it. I'm sure it will be perfect with the gyros. Thank you for this!

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Adorkable

Reviewed: Aug. 18, 2010

Because I was low on yogurt, I used half fat free plain yogurt and half fat free sour cream. I did add some chopped garlic and a little oregano. Nice, fresh tasting dip. NOTE: I did scoop out the seeds from my cukes before chopping them fine.

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Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Nov. 21, 2009

This was OK as is but it needed something else and the consistency wasn't quite working for me. We added garlic and blended it to make it smoother.

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Melissa

Cooking Level: Intermediate

Living In: Gilbert, Arizona, USA

Reviewed: Nov. 17, 2009

This was just too bland for our taste. I cut the recipe in half and still had a ton left. Think I will stick with my mixture of yogurt, cucumber, and dry Zesty Italian dressing mix.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

Reviewed: Oct. 21, 2009

This is very good. However, instead of using just regular plain Yogurt, use Greek Style plain Yogurt, it is much creamier and thicker than regular American Plain Yogurt.

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Reviewer:

agapimou

Cooking Level: Beginning

Home Town: Norfolk, Virginia, USA

Living In: Phoenix, Arizona, USA

Reviewed: Aug. 3, 2009

VERY GOOD! I've made this recipe twice and plan to make it a staple whenever we have excess cucumbers from our garden. I cut the recipe in half and it still yielded 2-3 cups of dip. I added twice the amount of dill and 5 dashes of hot sauce (still a very cool refreshing dip- it just added more flavor). Do not use a blender or food processor or the constency will be too soupy. Chop and mix by hand and the dip will be perfect for veggies, chips, or spreading. My favorite way to eat Duke is rolled up inside flour tortillas! YUM!

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