Reviewed: Oct. 16, 2009

Grating the cucumber was easier to get the water out. I just grated it with the skin, cause I think it is pretty, and the let it dry on a paper towl for a while.Much better and like another reveiwer- salt the cucumber ever so slightly, while you let them dry out a bit.

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Tiger Sand

Cooking Level: Expert

Home Town: Annandale, Virginia, USA

Living In: Swansea, South Carolina, USA

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Reviewed: Sep. 7, 2009

I was feverishly looking for something different to bring to a BBQ yesterday and found this recipe. I had everything in the house so I figured nothing ventured, nothing gained! Everyone at the party LOVED this dip. I made it in the morning as per the recipe and let it sit for 4 hours. Tis gave the dip time to blend flavors. It was so good!! I made it figure friendly and served it with carrots, pita chips and, of course, cucumbers! Thanks so much for this quick and easy take-along dip!

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Elissa

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Reviewed: Jul. 13, 2009

I loved the idea of this dip, but neither my husband or I were a big fan of it. Sounds like a lot of other people really enjoyed it by the other reviews, but we will not be making it again.

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CJ

Cooking Level: Intermediate

Home Town: Bonita Springs, Florida, USA

Living In: Chattanooga, Tennessee, USA

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Reviewed: May 1, 2009

This dip was very good...be sure to salt the diced cucumber and let it sit a while to draw out the water first or you will have a runny dip.

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Lisa

Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: Lakewood, California, USA

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Reviewed: Dec. 27, 2008

I used an english cucumber and scraped out most of the seeds as mentioned in reviews and the consistancy was perfect. I ended up making 3 batches to cover a staff party, Chritsmas Eve and Christmas Day. The remarks were all "pleasant and refreshing". Thanks, I appreciated the quick and easy prep.

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kathleen

Cooking Level: Expert

Living In: Kenora, Ontario, Canada

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Reviewed: Nov. 13, 2008

Fabulous dip!!! I get rave reviews every time I've made it. It is a light, addicting dip for all occasions.

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MEGARA23

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Reviewed: Sep. 13, 2008

very good dip, my wife and I can't get enough of it.

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mikes

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Reviewed: Sep. 11, 2008

I LOVE this recipe! Very light and refreshing. Everytime I bring it to a function, someone ALWAYS asks for the recipe or asks me to bring it again. Perfect for summer BBQs.

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DesignerC

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Reviewed: Aug. 1, 2008

Awesome dip, I used as a spread for a veggie roll-up. I love garlic, but this was a little too garlic-y. Wouldn't eat before going to a meeting or a date!

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Kezia

Cooking Level: Intermediate

Home Town: Greenville, South Carolina, USA

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Reviewed: May 11, 2008

Loved this, as did my Mothers Day company....used reduced fat cream cheese and sour cream. I also roasted a head of garlic and the whole head instead of the raw garlic for this dip. The flavors were fantastic. I also used 1/2 of an English cucumber to reduce the amount of liquid and drained it as well. I did double the recipe and served with melba toast, sesame bread sticks and baked tostitos. Excellent!

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SLJ6

Cooking Level: Expert

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Reviewed: Apr. 15, 2008

This dip is good and addicting! We like to eat it with those pretzel chips that you can find at the deli or regular bagged pretzles are good too.

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dra

Cooking Level: Intermediate

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Reviewed: Feb. 27, 2008

THIS RECIPE IS GREAT FOR ANY EVENT. I HAVE FOUND THAT IF YOU USE PITA BREAD (GLAZED IN OLIVE OIL AND GARLIC SALT & BROWNED) AS YOUR "DIPPING AIDE" IT REALLY GOES WELL WITH THE DIP. I HAVE OFTEN USED A CAN OF SALMON THAT I FRY IN A PAN, TO ADD TO THE DIP! ITS DELICIOUS AND ALWAYS A GUEST FAVORITE!

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jamie_b626

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Reviewed: Sep. 1, 2007

I took this dip to our annual open house at our local high school and it was a big hit! People have asked for this recipe over and over!

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ONETWOMANY97

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Reviewed: Aug. 28, 2007

everyone at our Homeschool co-op LOVED this only thing different I did was add about 1/4 cup of feta and 8 oz of cream cheese and a dollop more of sour cream. Enjoy it's good. Thank you.

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B.Jones

Cooking Level: Expert

Home Town: Rutland, Massachusetts, USA

Living In: Russell, Massachusetts, USA

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Reviewed: Jul. 25, 2007

I love this dip! Instead of using sour cream, I use a full brick of cream cheese. I make it all the time now!

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Jen Child

Cooking Level: Intermediate

Home Town: Roy, Utah, USA

Living In: Red Bank, New Jersey, USA

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Reviewed: Jun. 15, 2007

This is a very refreshing recipe. I did add a little fresh lemon juice and used green onion to give it some color.

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jeanninerw

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Reviewed: Apr. 2, 2007

I added a squeeze of lime juice to give it some extra flavor and it turned out great!

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vjune

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Reviewed: Mar. 4, 2007

Excellent recipe! I prefer the taste of the garlic so I omitted the onion and it was still excellent. Thank you!

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TRINITYJAE

Cooking Level: Expert

Living In: Marlton, New Jersey, USA

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Reviewed: Dec. 14, 2006

This is a really good recipe, although when I made it per the ingredient list, it really lacked any kind of pizzazz, so I jacked it up with more salt and garlic, and some cayenne pepper and red pepper flakes. I added in some bread crumbs to give break up the very thick creamy texture. Even with all that, the cucumber shines through nicely. :)

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jwynne2000

Living In: Austin, Texas, USA

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Reviewed: Oct. 6, 2006

I really liked this. I had the same problem with my dip being too watery (just like a few others)...even though I had drained the cucumber and seeded it. Will try an English cucumber next time to see if it helps. Thanks for a delicius dip.

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