Remember the homemade cream cheese we talked about a few days ago? How it’s super cheap and easy and boasts a fluffy, creamy texture?
Now it’s time to flavor it. You can go sweet or savory. There are so many kinds on my to-try list. Roasted peppers! Sun-dried tomatoes! Cinnamon raisin! But you have to start somewhere, and I started with tzatziki.
Tzatziki is traditionally a sour cream-based dip with scallions, dill, garlic, and grated cucumber. It’s wonderful with latkes, fish, and potato blintzes (as we discovered on Pesach). The cream cheese version is another way to get your tzatziki fix, and happily, it’s just as refreshing.
It works as a spread (Shavuos challah, anybody?) or a dip (veggie sticks just got really exciting, huh?). But you might just want to eat it with a spoon.
And that’s cool, too.
One year ago: mint brownies
Yield: 1 cup
- 1 cup cream cheese
- 1 cucumber, peeled and grated
- 1 scallion, thinly sliced
- 1 tsp dried dill (or 1 Tbsp fresh dill, chopped)
- 1 garlic clove, crushed (omit if fresh garlic is too strong for you)
1. Place all ingredients in a small bowl and mix until evenly combined. Store in an airtight container in the fridge.