Departments: The Hungry Heart/Snack Attack!
Serves 8; 2 tablespoons per serving
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Crushed toasted almonds provide crunch, and the just-right seasoning blend adds zing to this unusual dip. It's convenient and stress-free for parties — you can make it up to four days in advance and serve it with colorful precut vegetables.
¼ cup plus 1 tablespoon sliced almonds
¾ cup fat-free sour cream
¼ medium cucumber, peeled, seeded, and coarsely chopped (about ½ cup)
2 medium green onions, cut into ½-inch pieces
2 teaspoons red wine vinegar
1 teaspoon salt-free extra-spicy seasoning blend
In a medium skillet, dry-roast the almonds over medium heat for 3 to 4 minutes, or until golden brown, stirring occasionally. Put 1 tablespoon almonds in a small bowl. Set aside to use as a garnish.
In a food processor or blender, process the remaining almonds for 3 to 5 seconds, or until coarsely crushed (¼-inch irregular pieces). Transfer to a medium serving bowl.
Process the remaining ingredients until the desired consistency, 5 to 10 seconds if you prefer a chunky texture, 15 to 20 seconds for smooth. Stir into the crushed almonds.
To serve, sprinkle with the reserved almonds.
For a decorative presentation, peel a medium cucumber in lengthwise strips about ½ inch wide and ½ inch apart, leaving ½-inch strips of peel intact. Cut the cucumber crosswise into ¾-inch slices. Using a melon baller or the tip of a small spoon, partially hollow out the slices, making little cups with enough of one end intact to hold the filling in place. Spoon the filling into the cups.
© 2009 American Heart Association, Inc.