I should really have titled this blog post “cucumber everything.” Because … cucumber.
~le sigh~ (I sigh in French. Really.)
My love affair with the cucumber is long and storied. (There’s a sentence you don’t want to Google, by the way.) I love them basically any way you can get them, except pickled. They’re honestly the most refreshing things ever and they taste amazing in so many things I consume.
My favorite bar (I’m looking at you, Original Empire,) is awesome. They’re soooo good to me. The second I hit the door, one of the bartenders peels off and heads to the kitchen to get some of the cucumber they prep for salads to put in my really simple drink: gin, club soda, and cucumber. Refreshing, low carb and amazing. They shake it for me. Cuz I’m extra.
This dip also contains one of my favorite ingredients: horseradish. I put a measurement on it, but I can promise you I don’t pay any effin’ attention to it. : ) I just glump a glob of it up in there and start stirring.
- 1 pint sour cream
- 1 Tbsp horseradish (yeah, right.)
- 1tsp paprika
- 1 tsp fresh dill, chopped (umm … don’t really measure that, either.)
- 3 cloves minced garlic (dude, really mince the hell out of it.)
- Salt and pepper to taste (I like lots of pepper.)
(Wow. I’m really all parenthetical girl, aren’t I?)
So. Here are the super-complicated and very important instructions:
Mix it all up. Stick it in the fridge. Eat it with cucumber slices.