Cool Cucumber Avocado Dip

Serves a party
Vegetarian / Vegan

Whether you serve this as a party dip, or as a condiment to spicy food, this refreshing alternative to sour cream is an elegant treat.

If you are vegan, I imagine you could replace the yogurt with soy yogurt or some other creamy soy alternative. I have not tested this recipe yet, but if any of you do, please let me know how it goes!

1 English cucumber (I like the English ones because the seeds are so small, but use whatever you like / have around)
salt & pepper
2 cups of plain (not vanilla) yogurt (I like to get the Greek style because it is so rich)
1 avocado
1 bunch of fresh mint leaves (if you don’t like mint, try fresh parsley instead)
the hot sauce of your choice

Begin by slicing your cucumber in half, lengthwise. Using a spoon, scoop out the seeds from the middle of each half. Then, dice the cucumber into really small pieces.

Throw the pieces into a colander, and sprinkle the cucumber pieces with a ton of salt. (Don’t worry if you feel like there is too much salt. The whole point of doing this is to draw out the moisture from the cucumber.) Let this mixture drain in the sink while you prepare the rest of the dip.

Put the yogurt into the bowl. Dice your avocado, and throw it into the yogurt.

Chop up your mint, or other fresh herb, and throw that in too. Add a few dashes of hot sauce.

Return to the cucumbers. Wash off the salt with water, dry the cucumber with a paper towel, and then throw the pieces into the yogurt mixture. Add some salt and pepper.

TASTE IT! The dip should be refreshing and light. Continue to season with more herbs, salt and pepper until you like the way it tastes. (*At this point, if you want the texture to be really smooth, you can zap the whole mixture in the food processor.)

Try serving this dip alongside some hummus, some olives, carrot sticks, and a bowl full of pita for a great party snack. This is also really tasty drizzled over Moroccan Lentils, Veggies, and Couscous.