Top to bottom: Creamy Cucumber-Yogurt Dip, Spicy Cocktail Sauce
Ingredients
1
cucumber, peeled, seeded and finely chopped
Salt
1/4
cup chopped fresh chives, divided
1
package (8 ounces) cream cheese, softened
1/4
cup plain yogurt
1
tablespoon fresh lemon juice
1-1/2
teaspoons dried mint leaves
Black pepper
Assorted cut-up vegetables
Lightly salt cucumber in small bowl; toss. Refrigerate 1 hour. Drain cucumber; dry on paper towels. Set aside.
Reserve 1 tablespoon chives for garnish. Place remaining 3 tablespoons chives, cream cheese, yogurt, lemon juice, mint and pepper in food processor or blender; process until smooth. Stir into cucumber. Cover; refrigerate 1 hour. Spoon dip into glass bowl or gift container; sprinkle reserved chives over top. Cover and store up to 2 days in refrigerator. Stir before serving with vegetables.
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