Dairy cucumber dill salad

By | March 11, 2012

What’s that?

You also got crackers in your mishloach manot? You were also trying to think of something interesting to do with them?

Oh, great, me too. I knew we’d be friends.

And since I can tell we feel the same way about everything, let me tell you: You are going to love this creamy cucumber dill salad.

Especially if you like tzatziki the way I do.

It occurred to me at some point while I was slicing my cucumbers that this salad is actually kind of the same thing as tzatziki.

Well, not exaaaaaactly the same. But pretty similar. You know, the cucumbers, the sour cream, the scallions, the dill…

Except for this all-important difference: A dip with a sour cream base is a dip. You can only eat so much of it in polite company. But a salad with a sour cream base is a salad. You can go back for thirds without blushing!

Hey, that’s an idea. Um, I’ll be going now.

Oh shoot, I mean, yay.

My husband beat me to it.


2 Comments

mordy on December 9, 2012 at 7:41 am.

For those of us living in Israel, what do we do as far as obtaining sour cream? What is the low fat equivalent?

Reply

Tali Simon on December 9, 2012 at 9:32 am.

First of all, you’re in luck. I live in Israel, too, so I’m using the same products you are. :)

Sour cream is called “shamenet” or “shamenet chamutza” and it is sold by Tnuva (and others, I’m sure) in 200-mL plastic containers with peel-off foil tops. The one in my fridge says “shamenet tnuva” on it in blue letters. You will see several different fat percentages and can just choose the lowest one. For what it’s worth, I always use the middle one (9%).

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