Skip Navigation LinksHome > May 2009 - Volume 3 - Issue 2 > Cool Cucumber Dip
HEART Insight:
doi: 10.1097/01.HEARTI.0000351625.58550.e8
Departments: The Hungry Heart/Snack Attack!

Cool Cucumber Dip

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Serves 8; 2 tablespoons per serving

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Figure. This recipe ...
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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.

Cook's Tip

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.

Nutrition Analysis

Dietary Exchanges

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½ carbohydrate

© 2009 American Heart Association, Inc.